Slow Cooker Pulled Pork

This will melt in your mouth. Great served over nachos with cheese, or as a hot pork baguette.


Servings
8 none


Ingredients

• 1.8 kilogram Pork shoulder
• 2 tablespoon Oil
• 2 Onions
• 2 Shallots
• 4 Cloves of garlic
• 2 tablespoon Chili powder
• 2 tablespoon Ground Coriander
• 3 Bay leaves
• 50ml Tomato Paste
• 1 can Tomato Sauce (approx 400g)
• 2 tablespoon Brown sugar
• 2 tablespoon Worcestershire sauce

Directions

1. Chop your onions, crush the garlic and thinly slice your shallots.
2. Put a pan on a high heat.
3. Season the pork generously with salt and pepper and brown on all sides in the hot pan, then add to your slow cooker.
4. In the same pan, turn down the heat and add the onions, chili powder, coriander and bay leaves for about 5 minutes.
5. Add the tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar to the pan.
6. Bring to the boil, making sure you scrape any caramelised pieces from the bottom of the pan.
7. Add your sauce to the slow cooker and cook on low for 8 hours.
8. Transfer the pork from the slow cooker to a board and cover lightly with foil.
9. While your pork is resting, transfer the sauce from the slow cooker into a large wide saucepan and boil on a high heat until it has reduced to roughly 3 cups of liquid. Discard the bay leaves at this point.
10. Now, using 2 forks, shred the pork and add it to your sauce.