Lockdown pulled pork
In these current times everyone needs cheering up. So I thought I’d share a simple comfort food recipe to put a smile on the face of the meat eater in your life. Southern style pulled pork, made in a slow cooker using dry cider and apple cider vinegar. Enjoy 🙂
- 2kg Pork / gammon joint. i.e. a Danish slipper joint.
- 1 Large Carrot.
- 1 Large Onion.
- 2 Celery Sticks.
- BBQ spice rub.
- Fresh herbs.
- 1-2 pints of Llanblethian Orchards hedge kipper dry cider.
- 1 tsp ground black pepper.
- 200ml ish of Llanblethian orchard cider vinegar.
Any BBQ spice rub could be used. If you are on a low salt diet / dislike salty foods make up a rub without salt. Below is a simple bulk spice rub recipe for pork:
- 1/2 cup dark brown soft sugar
- 1 cup white sugar
- 1 cup paprika
- 2/3 cup garlic powder
- 2/3 cup salt
- 2/3 cup onion powder
- 2/3 cup mustard powder
- 2tbsp chilli powder
- 2 tsp oregano leaves
- 2 tsp cayenne pepper
- 2 tsp ground cumin
- 2 tsp ground black pepper
- Remove any string from the pork joint and rub liberally with BBQ spice rub.
- slice the carrot, onion and celery and add to the slowcooker together with any herbs.
- Place the pork joint on top of the vegetables and pour over the cider filling the slowcooker 2/3 of the way up.
- Cook on high for 8-10 hrs turning the joint every hour to ensure it cooks evenly. When the joint falls apart with a fork it is ready.
- Carefully lift the joint out of the slow cooker and shred in a bowl leaving the cooking fluid behind*.
- Stir in the freshly ground black pepper.
- A glug at a time add the cider vinegar tasting after each addition until it is at the desired sharpness.
- Add 1/2 to 1 cup of cooking fluid to the shredded pork and mix well. The cooking fluid will be quite salty, so add in parts tasting after each addition.
- Taste more of the shredded pork, just to be sure….
- Serve in baps with home-made coleslaw for a traditional take.
* The reserved cooking fluid can be reduced down and kept for use as a rich stock for lentil soup.