Slow cooker pulled pork
A delicious, tender pulled pork that you can prep in minutes and leave cooking all day or overnight.
Servings 6 people
Calories 593kcal
Ingredients
- 1.5 kg pork leg with the fat removed and saved for crackling if you like
- 2 tablespoon smoked paprika
- ½ teaspoon salt & pepper
- 3 cloves garlic ½ teaspoon of garlic granules
- ½ teaspoon onion granules
- 2 teaspoon oregano
- ½ teaspoon cayenne pepper double if you like it spicy
- 1 teaspoon chilli powder double if you like it spicy
- ½ teaspoon muscovado sugar
- 1 onion chopped
- 1 pint stock (fresh or cubes are fine)
- 300 ml barbecue sauce (optional)
Instructions
- Chop 1 onion to place into the bottom of the slow cooker.
- Take all of the ingredients, besides the pork, and combine together. I use a pestle & mortar to combine the ingredients fully.
- Once you have a nice rub spread it all over the pork leg. Then place this inside the slow cooker on top of the chopped onions.
- Fill up the slow cooker, to the top of the meat, with the stock. It is ok for meat to be sitting outside of the water but be aware that you will want to turn it at least a couple of times during cooking to ensure an even texture.
- Slow cook on high for the first 4 hours.
- 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 save the stock and onions as the base for a lovely gravy.
- The meat is ridiculously tender and takes just seconds to shred. You don't even need to use a sharp knife. Meat claws make shredding fun and easy.
- Mix barbeque sauce through the meat.
Nutrition
Calories: 593kcal