Slow Cooked Asian Pulled Pork

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Pulled pork is one of my favourite American discoveries! But we haven’t ever made it at home before, so I did some searching and found a great looking recipe from the lads at SortedFood.  I tweaked it a little, to change some ingredients I wasn’t so keen on, and hubby and I tried making it this weekend. It was super easy and really tasty!

Ingredients:
3.5 lbs boneless pork shoulder (fat still on, for crackling)
225 ml apple juice
200 ml water
4 cloves garlic, minced
1 tbsp fresh ginger (peeled, thinly sliced)
90 ml soy sauce
1.5 tbsp Chinese five spice
(original recipe added 2 birds eye chillies, we left them out but you could add them if you wanted to)
3 tbsp brown sugar
3 tbsp apple cider vinegar

Optional:
Bread rolls
Coleslaw

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1. Add the apple juice, water, soy sauce and Chinese five spice to your Crock Pot and mix well. Then add the minced garlic, and sliced fresh ginger and stir.

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2. Score the fat on the pork shoulder in a criss-cross pattern, then place the pork shoulder in the Crock Pot and mix it around (turning it over once or twice) to coat it in the sauce.

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3. Put the lid on and cook on HIGH for about 4 hours. Ours took 4 hours, a larger pork shoulder may take longer.  If you want to slow cook it in the oven, mix all the sauce ingredients and pork in an oven safe pot (with a lid) and cook for 4 hours at 160°C (325°F).

4. When it’s cooked, remove the pork from the Crock Pot and place on a tray (for shredding), carefully remove the scored fat and lie on a baking tray. Rub the fat with a bit of salt then cook in the oven at 200°C (400°F) until crispy.  I screwed up the crackling and it burnt…then I dropped it on the floor lol! So hopefully your crackling will be better than mine!

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5. Pour the sauce/juices through a sieve into a saucepan (discard the bits) and add the sugar and vinegar. Reduce on the stove until it is more sauce-like. This is the most time consuming part of the whole recipe. I also skimmed off some of the fat from the top of the sauce as it reduced.

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6. Shred the pork using two forks, or whatever method you prefer, then stir in the reduced sauce.

7. Serve on buns (with coleslaw), or however you like to eat pulled pork, and enjoy! This recipe had enough pork for at least 8 large rolls/sandwiches (and some left over).

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This was so delicious and really easy to cook that we’ll definitely be doing it again! Only next time I’ll try not to screw up the crackling hehe.

I’ll be sharing this post on the Hearth & Soul Hop, be sure to check out other posts for more recipes to feed your soul 🙂

Crock Pot BBQ Pulled Pork

What an amazing surprise! I haven’t been around for a few weeks and today I find out that my Crock Pot Lamb Tagine was a featured recipe for the Hearth & Soul Blog Hop 🙂  That was my first ever slow cooked meal, thank you for the feature and I hope everyone who tried it enjoys it as much as we did!  I’m definitely getting into doing more meals in the Crock Pot now. Easy, quick cooking is the only kind I really have the patience for, which is strange because I’ll do complicated, time consuming baking recipes happily.

But on to todays recipe 🙂

There are a lot of packet spice mixes I’ve used in the past for stews and the like, but I noticed recently there are several specifically for the Crock Pot – I’m not sure of the difference, other than the directions on the back. So I bought a few different ones to try, this was the first and both my husband and I really enjoyed the end result! I used McCormick BBQ Pulled Pork Slow Cooker Seasoning Mix 🙂

Ingredients:
3 lbs boneless pork shoulder roast, trimmed (mine had a bone in it and it still came out ok)
1 packet McCormick BBQ Pulled Pork Slow Cooker Seasoning Mix
1/3 cup cider vinegar
1/2 cup ketchup
1/2 cup firmly packed brown sugar

1. Combine all of the ingredients for the sauce.

2. I scored the top of my pork joint to allow the sauce to really get into the meat and the fat. Place the pork in the Crock Pot.

3. Pour over the sauce, covering the pork evenly. I used the back of my spoon to rub it in a little as I poured.

4. I cooked it for 4 hours on HIGH. Alternatively, you could cook for 8 hours on LOW.

5. Shred the pork with 2 forks. I put the shredded pork back in the Crock Pot to mix it with the sauce…and may have eaten a few stray pieces along the way 😉

6. Enjoy! 🙂

We served ours on some fresh crusty bread rolls, with potato salad and coleslaw, and the pork was really delicious! I’m definitely going to be cooking it again, but this time I’ll make sure my pork is boneless. It was fine to cook with the bone in, but not as easy to shred.

This is my post for this week’s Hearth & Soul Blog Hop 🙂 Be sure to check out the other recipes on there this week, and follow my blog for more tasty treats!

Crock Pot Lamb Tagine

I’m new to Crock Pot ownership. In fact, it was my Mother-In-Law who finally bought one for us because I was just so unaware of that kind of cooking.  I’ve made slow-cooked meals before, but just using a normal pot on the stove top, or even in the oven in a “brick” (which I think is now called “stoneware”).

But, I went from not knowing what a Crock Pot is, to knowing that if I was going to be getting one then it absolutely had to be red! 🙂

For quite a while I’d been wanting to cook Lamb Tagine, so that seemed like the perfect first choice for my new Crock Pot!  I mashed together a few recipes that I found online, because none of them were totally right on their own, until I had created a recipe that I was happy with. Though I’ll probably tweak this one a little more the next time I cook it, but I’m really pleased with how easy it was to do and how tasty the tagine was 🙂

Also, this recipe uses turmeric which is a spice that has many health benefits.

Ingredients:
2 lb lamb, cubed (you can use stewing steak if you can’t find any lamb)
2 tbsp oil
1 tbsp butter
2 onions, diced
5 carrots, sliced
1 lemon, zested
3/4 tsp turmeric
1 tsp paprika
1/2 tsp cumin
1 tsp cinnamon
1/4 tsp ginger (ground)
1/4 tsp cayenne pepper
1/4 tsp cloves (ground)
1 pinch saffron
3/4 tsp corriander (ground)
1/2 tsp cardamom (ground) (if you can’t find this, you can replace with nutmeg)
1 tsp salt
1 cup broth
3 cloves garlic, minced
1 tbsp tomato puree
1 tbsp honey
1 cup dried apricots
1/2 cup raisins/saltanas

 1. Mix all the spices in a small bowl, toss the meat in the spices to coat it. (I used stewing steak as it seems to be almost impossible to find lamb since moving to America!) Brown the meat in the butter and olive oil to help seal in the flavour.

2. Set the meat aside and place the diced onions in the pan, stir them around (no heat) to “collect” the spice and meat juices.

3. Mix together the stock, honey and tomato puree.

4. Put the onions in the crock pot, add carrots and lamb/steak, then the rest of the ingredients and pour over the stock, honey and tomato puree mixture.

5. Cook on high for 3.5 hours, then enjoy! 🙂

I served ours with some boiled rice, but usually would serve tagine with couscous.  I was really happy with how it came out, though next time I would probably add some flour towards the end, to thicken it up, and some extra apricots to add a different texture as the ones added at the start do soften up a lot and I prefer them to still have a bit of a bite.

This is my post for this week’s Hearth & Soul Blog Hop 🙂 Be sure to check out the other recipes on there this week, and follow my blog for more tasty treats!