My mum is a really good cook. She can taste something and recreate it perfectly (most of the time even better) and I hope one day I have her skills. Last year, she’d been to a friend’s for lunch and been served a meltingly-soft pulled pork shoulder.
That was our Easter lunch sorted. The only issue was the timing. We were having people over at midday and as the pork needed to roast in the oven for at least 13 hours, we had to put it on before bed. I stayed up to see how mum prepared it. She tenderly rubbed the pork with oil then coated it in a combination of spices, salt and pepper.
Then, like an avalanche, the spice mix started sliding down the sides of the pork onto the tray. Neither of us had our glasses on so failed to see that the pork was actually vacuum wrapped inside the plastic wrap and she’d just lovingly prepared the plastic. Good thing she had a nice supply of spices. Attempt number two was successful and we awoke on Easter Sunday to the most amazing smell.
Ever since then, whenever I see pulled pork on a menu I have to have it and my most recent pulled pork sandwich at Montville left me determined to try my own version in the slow cooker.
I had a girls night a couple of weeks ago where we all contributed part of the meal and the host (me) made the main. I nominated myself because I desperately wanted more than one person to try the pork. After doing a bit of Googling and taking notes from various recipes I came up with my own combination that resulted in a sweet, juicy meat perfect for stuffing between top and bottom of a freshly-baked burger bun – a tasty pulled pork slider.
I tossed a little bit of shredded red cabbage through the meat before serving to give it some colour and a bit of crunch but it’s totally optional. I would recommend a little smear of aioli on the bun too. It makes them taste even more mouth-watering.
The meat freezes really well too so don’t worry about wasting any left overs. Just pop it in the freezer along with some burger buns and you have emergency dinner ready in the time it takes everything to defrost. Enjoy!
- 2 tbsp olive oil
- 1kg free-range pork shoulder
- ½ cup tomato paste
- 2 tbsp brown sugar
- 4 cloves smoked garlic, crushed (regular garlic is ok)
- 1 tbsp paprika
- ½ tsp sage
- ½ tsp oregano
- 1 tbsp Worcestershire sauce
- ½ cup apple juice
- ½ head read cabbage, shredded, to serve
- Burger buns
- Heat the oil in a large pan over medium heat then brown the meat on all sides.
- Place it in the dish of the slow cooker.
- Combine the rest of the ingredients in a bowl and pour over the meat to coat.
- Cook on low for 6-8 hours.
- Remove the meat from the slow-cooker and use two forks to shred it discarding any fatty chunks.
- Return the meat to the slow cooker and stir it through the sauce then cook on high without the lid for another hour or until the sauce thickens.
- Stir through the shredded cabbage and serve on split burger buns.