You can get much easier than pulled pork. Try it with my home made COLESLAW. Simple meal and so tasty.
Gluten, egg, nut and dairy free
INGREDIENTS:
- Boneless shoulder or leg of pork, skin removed
- 1 brown onion diced
- 3 cloves garlic, sliced
- ½ Tbsp. paprika
- ½ Tbsp. ground cumin
- ½ Tbsp. ground coriander
- ½ tsp. cinnamon
- 1 tsp. salt (plus extra salt to rub into the rind)
- ¼ tsp. chilli powder (optional)
- ½ Tbsp. brown sugar or coconut sugar (optional)
- ½ Cup chicken stock, try my broth recipe BONE BROTH
METHOD:
- When you remove the skin/rind, put it on a plate, make sure it is scored well, pat it dry with a paper towel and sprinkle it with plenty of salt. Put it in the fridge for the day.
- Turn your slow cooker on low and place the onions, garlic and stock into the bowl of the cooker.
- Put all of the spices, salt and sugar into s small ramekin and mix to combine.
- Rub the spices all over the pork, rolling the pork in any that fall off. Make sure it it completely covered in the spices.
- Sit the pork on top on the onions, garlic and stock.
- Put the lid on and leave in the cooker for at least 6 hours. Once it is cooked, pull the pork apart with tongs or 2 forks. Mix it through the juices and let it soak them up.
- To cook the skin/rind: Take the rind out of the fridge 30-40 minutes before you want to cook it to bring it to room temperature. Turn your grill on high heat with fan if you have one.
- Pat down the skin with a paper towel to get any excess moisture off and sprinkle again with some salt. Make sure you rub it in. I like to cut the skin into quarters so it cooks quicker and evenly.
- Place the skin on a baking tray and put it under the grill. Make sure you stand near by to watch it as it can cook quite quickly.
- Once the skin has all crackled and gone crispy, bring it out of the oven and serve it with your pork and coleslaw.
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