Thursday, October 23, 2014

Pulled Pork Burger with homemade buns

I love using the slow cooker to cook my meals. My faithful cooker has been with me for a long time. I used to dump ingredients in the morning before I go to work way before when I used to work long hours and come back to a completely cooked meal when I reached home. Or you can put in the ingredients at night before you sleep and hey presto,you will wake up to a nice smelling kitchen in the morning, a meal fully cooked. 

The whole point of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. For this easy pulled pork recipe, just coat the pork shoulder with a dark brown sugar, paprika, cinnamon, minced garlic, then cook it on a bed of chopped onions covered with a can of stewed tomatoes, Worcestershire sauce and BBQ sauce. When you come back six to eight hours later, you’ll have juicy pork that’s ready to be shredded and served alongside coleslaw, french fries or chips. This no-fuss, versatile recipe makes enough to feed quite a few and the leftovers, should you have any  freeze well.

Pulled Pork


1.5 kg of pork shoulder
1 big onion, chopped
2 tbsp chopped garlic
1/2 cup brown sugar
1 tsp paprika
1/2 tsp chilli powder
1 tsp cinnamon
1/2 tsp black pepper
1/2 tsp cajun seasoning
1/2 tsp yellow mustard
1/2 tsp salt
1/8 cup vinegar
1 1/2 tbsp Worcestershire sauce
1 can of stewed tomatoes
1/2 cup of BBQ sauce
300 ml of chicken stock


Spray the slow cooker with a thin layer of oil.
Lay the chopped onions at the bottom of the cooker.
Wipe the pork dry with paper towel after washing.
Put in a bowl, salt, black pepper, garlic, cajun seasoning, cinnamon, paprika, chilli powder, mix it all up.
Rub the mixture on the pork all over.
Next pat the pork with the brown sugar and press on it.
Place the seasoned pork into the cooker.
Pour BBQ sauce, stewed tomatoes, yellow mustard, Worcestershire sauce, vinegar and chicken stock on the pork.
Turn the slow cooker on high and if possible turn it down to low after a couple of hours when boiling.
If not, just leave it on high all the way for about 6 to 8 hours. 
It is optional if you would like to continue to cook it in the oven at 180 C for an hour.
Take out the meat out to be shredded without putting it into the oven if you think the meat is a good enough texture for you. 
You can thicken the sauce with cornflour over the fire if need be. Season with more salt if necessary.
Mix the shredded meat with the thickened sauce before serving on a nice bun.
You can add lettuce, tomatoes and even cucumbers to the pulled pork and bun.

Note: If you find that you do not have certain dry or spice ingredients, and do not want to buy them for adding so little in, you can omit, but the taste of this meal will not be so robust and tasty. But you cannot omit the wet ingredients. 

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