Pulled Pork
Slow Cooker Pulled Pork
Ingredients
1.3kg pork shoulder
75g chipotle paste
2 tbsp honey
2 tbsp dark brown sugar
2 tbsp tomato ketchup
1 tbsp apple cider vinegar
Instructions
Remove the skin from the pork shoulder and any large lumps of fat. Place the pork in the slow cooker pot.
Mix together the chipotle paste, honey, dark brown sugar, tomato ketchup and apple cider vinegar in a bowl until you have a smooth paste.
Pour the marinade over the pork shoulder and use your fingers to rub the marinade all over the meat. Ideally, leave this to marinade overnight - but you can cook the pork straight away if needed.
Turn the slow cooker onto low and cook the pork for 5-6 hours. After this time, turn off the slow cooker and remove the pork from the slow cooker and onto a chopping board. Use two forks to 'pul' the pork then place back in the slow cooker.
Mix the pork well with the juices in the pot and then serve straight away in gluten free baps with coleslaw and cheese - it also goes really well in gluten free wraps or with jacket potatoes.
Pork Shoulder – If you’re making pulled pork then a boneless pork shoulder is definitely my joint of choice. The fatty layers sort of dissolve with the slow cooking which means it falls apart so easily. This would work with a pork leg as well but I find shoulder is much better.
Chipotle Paste – This is the key ingredient in my pulled pork recipe as it adds a smoky, delicious flavour which is mildly spicy. Despite using a lot of paste it’s only a mild spice. I use the Sainsbury’s own paste or the Lazy Chipotle Paste, both of which are gluten free. Always double check the ingredients though.
Honey – This adds a lovely stickiness to the pulled pork. You can use maple syrup if you prefer but I find honey is cheaper and I like the subtle flavour it gives it.
Dark Brown Sugar – Adding sugar to the pulled pork may seem excessive but it honestly brings out the best in it! Dark brown sugar help accentuate the smokiness and make this feel like a real treat.
