Chipotle Pulled Pork
Though traditionally cooked in an underground fire pit while covered with banana leaves, this authentic Mexican pulled pork can be recreated in the comfort of your kitchen. Include this tender, juicy meat in burritos, tacos or nourish bowls. This is a great freezer dish - portion up and freezer for easy dinners in busy times.
Serves 6
Effort: Easy
Prep: 10mins
Cook: 8hours
Ingredients
1.4 kg pork shoulder roast, skin on
2 tbsp Gewürzhaus Chipotle Pulled Pork Rub
1 large onion, diced
2 garlic cloves, finely chopped
500ml chicken stock
Juice of 2 oranges
1 tsp apple cider vinegar
1 tbsp coconut sugar
Method
Butterfly the pork roast so that you can spread it reasonably flat into the base of a slow cooker, skin side down. Add Chipotle Pulled Pork Rub, onion, garlic, sugar, vinegar and juice. Spread roughly over and under the meat.
Add enough stock to roughly half cover the meat.
Slow cook on LOW for 7 hours or overnight, with the lid closed.
In the last hour of cooking, leave the lid open and increase the temperature to HIGH.
Shred the meat using two forks. You can do this in the slow cooker in the liquid or remove the meat first.
Taste before serving – you may like to add a touch more apple cider vinegar or orange juice to balance the flavours.
To serve
Chipotle Pulled Pork can be used in many ways; tacos, burritos, nachos, on pizza, in dirty fried rice, in a Mexican poke bowl, in a salad, with beans. It freezes well, too.
Hints & tips
There may be more liquid in the slow cooker than you think you will use. This is gelatinous, old-school superfood, so don’t throw it out. Add it to your next soup or gravy, stew or sauce. That is, if you don’t eat it all with the pulled pork.
Make crackling to add a little crunch with your pulled pork. Remove the skin leaving a thin layer of fat before putting into the slow cooker.
Preheat oven to 220C or 200C fan-forced
Place crackling rind-side up onto a rack over a shallow baking dish. Pat dry and add a little oil. Sprinkle generously with salt.
Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp. Cool for 5 minutes, then cut into pieces with kitchen scissors.
