Recently I sent my lovely husband out shopping for me and he came home with a super cheap pork leg joint. At just £2.99 a kilo our 1.5 kilo joint was a bargain – thanks Aldi!
I decided that instead of the traditional roast pork I was going to finally have a go at making pulled pork – to see what all the fuss is about!
At 12 hours (4 on high, 8 on low) this is an ideal meal for preparing and leaving to cook while you are out at work.
Ingredients for slow cooker pulled pork
1.5 kilo pork leg (with the fat removed and saved for crackling*)
Smoked paprika (2 tablespoons)
Sea Salt & Black Pepper (1/2 teaspoon of each)
Garlic (3 cloves or 1/2 teaspoon of granules/powder)
Onion granules (1/2 teaspoon)
Oregano (2 teaspoons)
Cayenne Pepper (1/2 teaspoon or 1 teaspoon if you like a nice kick)
Chilli Powder (1 teaspoon or 1 tablespoon if you like a nice kick)
Muscovado sugar (1/2 teaspoon)
1 onion (chopped anyway you fancy)
Stock cubes x 2 (Any flavour you like, I only used these as I had no fresh stock)
Method for slow cooker pulled pork
Chop 1 onion, or more if you like, to place into the bottom of the slow cooker.
Take all of the ingredients, besides the pork, and mix together.
I use a pestle & mortar because it helps grind up the ingredients well, especially the salt & peppercorns. Also it makes me feel like a proper cook.
Once you have a nice rub you want to spread it all over the pork leg. Then place this inside the slow cooker on top of the onions.
Fill up the slow cooker, to the top of the meat, with boiling water. This will create a stock with the stock cubes already placed instead. It is ok for meat to be sitting outside of the water but be aware that you will want to turn it frequently or you may have slightly different textures to the meat.
Cook on high for the first 4 hours (not essential) and then turn down to low for the remaining 8 hours. You can cook this for 16 hours on low if you would prefer, basically the longer the better.
Once the meat has finished cooking you can either discard the liquid and onions or save them as the base of a sauce.
The meat is ridiculously tender and takes just seconds to shred. You don’t even need to use a sharp knife. I mixed homemade barbeque sauce through the meat.
This photo is after the meat was chilled in the fridge and it was delicious again the next day. I also froze the leftovers, in small portions, with great results too.
*I saved the leftover pork fat and turned it into crackling. There was also a small amount of meat that was in between two layers of fat and this went into sandwiches for two days.
In total my 1.5 kilo joint made enough meat for two main meals (for two), two days sandwiches (for two), the crackling you see above and I froze leftovers for three pizza nights in the future. We were generous with our portions too. I was very pleased with the amount of meals we got for just £4.50 worth of meat and a few store cupboard ingredients.