joshnesbitt/recipe.md

## recipe.md

      
    Raw
  

              recipe.md
            
          
    Slow Cooker Pulled Pork

Ingredients

For The Pork


 Large, boned pork shoulder
 Brown sugar
 Salt flakes
 Pepper

For The Glaze


 Olive oil (extra virgin)
 Red onions
 Brown sugar
 Smoked paprika
 Passata / thick tomato juice
 Tabasco sauce (chipotole, smokey)
 Cayenne pepper
 Chillies (or a scotch bonnet if you prefer)

Method


Heat the slow cooker up before hand, it needs to be on a low heat
Caramelise the red onions in the olive oil until soft (some browning is good). Once done, lay them at the bottom of the slow cooker as a bottom layer
Take the pork, remove and skin and excess fat. You want a layer of fat on top, but it's not going to crisp up like a normal roast so you don't want too much. Rub the salt, pepper and sugar all over the pork
In a saucepan, add the passata, paprika, pepper and brown sugar, you want the right balance of heat to sweetness. Once you've added these, add the chillies and Tabasco in moderation, the Tabasco is important for the smokey flavour. Reduce the sauce until it's thickened down nicely, then remove from the heat
Pour some of the sauce on the bed of onions, then place the pork on top
Pour the remaining sauce over the pork and place the lid on. You'll want to leave a third of the pot free of sauce to allow room for juices to form on top
Cook for 24 hours
Once cooked, take the pork out and rest for 15 mins with foil over it
In the mean time, place the remaining sauce and fat into a saucepan and reduce
Place the pork in a large tray and pull apart with two forks, leaving strands of pork
Add the sauce back to the tray to rehydrate the pork and give it a juicy consistency
Get stuck in

Notes


The measures of the glaze ingredients differs depending on your sensitivity to spice etc, so build it up until you're happy with it, like a good pasta sauce
The pork needs to be cooked for at least 16 hours
The pork will produce a lot of juice and fat, which will need reducing after