I haven’t felt all that well recently. I think it’s a culmination of a sickness bug, a realisation of just how tired I was before our holiday (I seem to be shutting down) and the holiday blues.
So, I was searching for something comforting. I’ve been cooking a lot. Because good food makes me feel better, and, yes, I am eating well these days, but I believe that sometimes you have to just indulge. It’s not a ‘bad day’, it’s a day where rules go out the window and you remember that it’s quite nice to eat pig and have a glass of wine and just relax.
I’ve made pulled pork before, you can see an old recipe here, but we had a day at IKEA planned and I needed something tasty to come home to – minimum effort required.
So I bunged this together, and I hoped for the best.
Luckily enough for Mark, and you if you try this, it turned out brilliantly.
Pork and rub
A pork joint of choice – traditionally, shoulder is used, but I used leg and it was perfect. Make sure your joint has a nice piece of fat to it. Keeps it moist.
One teaspoon of chilli powder.
One teaspoon of paprika.
One teaspoon of garlic salt.
A good few twists of black pepper.
Three teaspoons of brown sugar.
Two onion – sliced into chunky rings.
A cooking apple – sliced into thick slices.
Three garlic cloves, sliced.
One chilli, halved.
Two cups of chicken stock.
One cup of your BBQ sauce of choice – hello Jack Daniels.
Combine the dry ingredients for the rub into a bowl. Remove any string or twine from your joint of pork, and rub the rub all over. I found just plonking the pork into the bowl and turning it over so it was covered worked best for me! You could do this the night before for extra flavour.
Arrange a layer of onion on the bottom of your slow cooker. Then a layer of apple. Intersperse with garlic. Place your pork on top. Followed by your chilli, stock and sauce.
Turn on low and cook for 8 hours. Or on high for 6 hours. I popped this on at 9:00am, and removed the pork and shredded it at 5:00pm. I discarded the rind.
Then I poured the liquid through a sieve. Removed the chilli, and apple skin where it was still intact. And returned the apple and onion to the slow cooker, along with the strained liquid and the pulled pork. I then cooked it on low for a further two hours. You could do this on high in one though. It’s up to you. But the lower and slower, the better. Before serving, taste and season as preferred.
We served this with Pasquier brioche rolls from our Degustabox. And some freshly baked bread rolls too. Along with corn on the cob, onion rings, and slaw.
It was perfect.
And the leftovers make great pulled pork grilled cheese sandwiches too…