Does anyone else feel like pulled pork has only recently been invented? Or was I just deprived as a child of this food from the Gods?
Now I won’t lie, this recipe does take some time but prep is minimal and it is oh so worth it in the end. I made this as a bit of a treat for my boyfriend and I think I won some brownie points if I do say so myself. I was amazed by how cheap the pork shoulder was and although it did require me to go out and buy a few condiments and seasonings, they’ll all be good for future use!
I got my inspiration for the seasoned rub from skinnymom.com and the BBQ sauce from BBC Good Food and basically combined the recipes as unlike using bottled mixes, it’s nice to know exactly what you’re eating.
Ingredients: (serves 6 buns, approx. £1 pp)
Approx. pricings based on whole items
1kg pork shoulder – £2 (!! From Aldi)
Bread rolls – 65p for 6
1 tsp cumin – £1
½ tsp cinnamon – £1
½ tbsp salt – 30p
1 tbsp brown sugar – 90p
1 tbsp chilli powder – £1
1 onion, sliced thin – 10p
½ pint of chicken stock – £1.25 for 12 cubes
For the BBQ sauce:
140g tomato ketchup – 60p
1 tbsp Worcestershire sauce – 90p
3 tbsp brown sugar
1 tbsp Dijon mustard – 80p
Malt vinegar – 40p
For the Coleslaw – inspired by BBC Good Food:
6 tbsp plain yoghurt – 50p
2 tbsp mayonnaise – 75p
½ tbsp Dijon mustard
½ cabbage, grated – 80p for one
2 carrots, grated – 10p
- Put the onions in the bottom of the slow cooker with the chicken stock.
- In a bowl, mix the cumin, cinnamon, salt, brown sugar and chilli powder. Pat dry the pork shoulder with paper towels then rub the spice mixture all over the meat with your hands.
- Put the pork, rind side up on top of the onions in the slow cooker, cover and cook on low for 8 – 10 hours.
- Remove the pork from the slow cooker and put aside into a large baking tray. In a bowl, mix the ketchup, vinegar, Worcestershire sauce, brown sugar and mustard.
- In a pan pour in the BBQ sauce with the remaining stock and onions from the slow cooker and boil vigorously for 10 – 15 mins until think and glossy.
- Pour half of the BBQ sauce mixture over the pork in the baking tray and turn the pork over rind side down. Cook on high under the grill for 10 – 15 mins then flip over and cook for another 10 mins.
- Whilst the meat cooks under the grill, prepare the coleslaw by combining the yoghurt, mustard and mayonnaise with the grated cabbage and carrot so that the veg is evenly coated.
- Remove the baking tray from the grill. Cut the string and peel off the fat. Using 2 forks shred the pork and stir in the remaining BBQ sauce so the meat is well covered.
- Pile the pulled pork into bread rolls and serve with the coleslaw either inside the bun or on the side.
I served the buns and coleslaw with sweet potato fries also, purely out of greed and because we were in the mood for a feast!