Slow Cooker Pulled Pork
This slow cooker pulled pork recipe is simple enough for anyone to make. Pan fry the meat pieces to reheat and brown before serving. So good as a filling for pulled pork tacos.
Ingredients
- 1 ½ - 2 kg pork shoulder
- 1 ½ teaspoons salt or to taste
- 1 teaspoon black pepper or to taste
- 1 brown onion large, roughly chopped
- 4 cloves garlic minced
- 1 jalapeno deseeded and chopped (or 20 grams pickled jalapeno)
- Juice of 1 large orange
- Juice of 1 lime
- 1 bottle (330 ml) of Mexican beer (I used Sol))
Rub
- 2 teaspoons dried oregano
- 2 teaspoons cumin powder
- 1 tablespoon olive oil
Instructions
- Salt and pepper the pork and rub in the rub mixture. Place the pork in the slow cooker. Top with the onion, jalapeno, garlic, orange juice, lemon juice and beer. Put the lid on the slow cooker. Set to low and cook 8 – 10 hours or until meat tender.
- Remove the meat from the slow cooker and keep the cooking liquid. Allow the meat to cool slightly then shred, allow the meat and the reserved cooking liquid to cool complete then store in the fridge until needed.
Before serving heat and brown the meat.
- To brown the meat. Place some of the shredded meat into a dry fry pan, being careful not to over crowd the pan. Pour in just enough of the reserved cooking liquid to cover the bottom of the pan.Season with a little salt and cook over medium/high heat until the liquid has evaporated, occasionally turn the meat during cooking. Be careful and don’t overcook the meat because, if you do, it will dry out.
- Serve as a filling for tacos with a simple tomato salsa, avocado, fresh coriander (cilantro) and lime juice.