I got a slow cooker for Christmas last year. I’m usually anti-having another huge appliance in the kitchen (read: NO Thermomix!) but I’d been sold by the promise that a slow cooker would answer all the big questions in life. The main one being of course: how do I get huge output with as little input as possible? Because that question applies to every single facet of life, amiright??

The biggest selling point about a slow cooker is that you throw a few ingredients in (minimal effort!), turn it on, go about your day and by dinner time you have a delicious, proper, full hot meal read to eat!

And there are so many things you can make. I’d previously – wrongly – thought that you could only do sloppy wet things in a slow cooker, like stews and other not-so-pretty things, but I’ve been pleasantly surprised. One of the best recipes I’ve done (and I’ll share it here too, I promise!) is sticky honey soy ribs – and they’re definitely not sloppy, or ugly.

One of the tried and tested recipes I’ve made a few times now is this pulled pork (original recipe here). There’s  bunch of ingredients (don’t let that intimidate you) but as you can see, the instructions are: (1) chuck them all in the pot, and (2) hey presto!

I’ve served it with just a salad, or more recently, we’ve made pulled pork burgers with coleslaw. It’s one of those things that even the kids love, and for me it’s the perfect weekend meal because I can stick it all in in the morning and go enjoy the day with my family, knowing we’ll come home to a delicious hot meal 🙂

 Slow cooked Texas pulled pork
1 teaspoon vegetable oil
2kg pork shoulder
1 cup barbecue sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 Tbs yellow mustard
1 Tbs Worcestershire sauce
1 Tbs chilli powder (I use less since the kids eat this too)
1 large onion, chopped
2 cloves garlic, crushed
1 1/2 tsp dried thyme
  1. Pour vegetable oil into the slow cooker, and place the pork shoulder into the slow cooker. Pour in barbecue sauce, apple cider vinegar and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme.
  2. Cover and cook on high for 5-6 hours, or low for 10-12 hours. The pork is done when it shreds easily.
  3. Remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir the meat in the juices.
  4. Serve with salad, or as a pulled pork burger with brioche buns and coleslaw.
Makes 8-10 burgers

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