Pulled Pork is one of my favourite recipe creations of the last five years and I couldn’t imagine my healthy diet without it. I first read about it in a magazine several years ago and thought that it sounded amazing. The way you should just break up a shoulder of pork so that it melts in your mouth.
If you have never tried pulled pork you are seriously missing out 🙂
It took me three months to perfect my recipe and make something that is very low in syns and one that will make a fantastic family feast. I love to have it on a Saturday night with us all sat around the coffee table and having it with salad and pita bread. It is the perfect meal and when you get to the end and see how many syns are actually in this meal (that is often associated with high calories in the US) you will be wanting it all the time.
I was in the supermarket yesterday and a shoulder was less than three euros so it is hardly going to break the bank.
- The Rub:
- 1 tsp Salt
- 2 tsp Pepper
- 2 tsp Cumin
- 1 tsp Chili
- 2 tsp Paprika
- 1 tsp Mustard
- 1 tsp Brown Sugar
- 1 Pork Sachet
- 1 tsp Mixed Herbs
- The Soak:
- 3 tsp Salt
- 3 Bay Leaves
- 3 tsp Rub
- 2 tsp Bown sugar
- 3 tsp Dry Garlic
- 3 tsp Dry Onion
- 2 Fresh Onions
- 1 Bulb Garlic
- Water to cover meat
- Shoulder of pork
- 1tsp Olive Oil
- Place all the ingredients for the “rub” part of the pork into a bowl and mix it together. For the pork sachet we find that the pork mixes that you get at the supermarket are great and really does add to the flavour of the pork rub.
- Then at the same time into a large mixing bowl add all the ingredients that make up in the soak. This will save you a lot of time as a lot of the ingredients are similar and then you can measure them out at the same time.
- When you have done measuring out your ingredients you need to add your pork shoulder to the large bowl and rub the ingredients around it so that they are massaged into the meat.
- Then add enough water into the bowl so that it covers the meat. You then need to add cling film and place the bowl in the fridge overnight.
- In the morning, get the pork out of the fridge and remove all the water and pat it down so that it is damp not wet.
- In the meantime turn on your slow cooker on high, add a little olive oil and place the pork in the slow cooker.
- You then want to fill it with the fresh garlic and the onions. The idea here is that you get a lot of flavour from the skin of the garlic and the onion so just chop the onions into quarters (but don’t peel) and place them around the side of the pork.
- Then with the garlic separate the bulbs and place it around the meat.
- Then cook it in your slow cooker for about 4-5 hours depending on how big your shoulder is. I have found that if you then leave it out for an hour to cool it will cook a little more and the taste will be even better.
- Then once it is done you can just pull it apart with your fingers as the idea behind pulled pork is that it will come apart so easily you won’t need a knife to chop it with!
- This is very much the Mediterranean version of Pulled Pork so as you can see there is no BBQ sauce in sight. It is a much healthier version though if you feel the need you can always add BBQ sauce at the end of the recipe.
Syns Per Serving = 0.83 (entire recipe = 5 syns)