Easy peasy recipe. Massage the rub into your pork, pop in to your slow cooker, and ten hours later, amazingly tender pulled pork magically comes out ! OK there’s just one or two more steps, but honestly, it’s quick to prepare (obviously it takes a long time to actually cook, but the slow cooker does all the work for you), and delicious to eat.
- Pork butt (pork shoulder) – I had 1kg but I’d recommend as much pork as you can fit in your slow cooker, as this freezes really well. Obviously adjust the ingredients below accordingly.
For the rub:
- 1 tbls garlic powder
- 1 tbls onion powder
- 1 tbls sea salt
- black pepper (as much as you can be bothered to grind)
- pinch chilli flakes
- pinch cayenne pepper
- 2 tbls red wine vinegar
- glug of olive oil
- 2-3 tbls honey
- 1/4 cup brown sauce (I used HP)
- squirt of tomato sauce
- Mix all the dry ingredients for the rub together, add the wet ingredients, to make a paste
- Get your hands dirty and massage that paste all over your pork
- Pop into your slow cooker for an hour on high
- Reduce the setting to low and let the slow cooker do its magic for the next 8 hours
- Carefully take the pork out, removing any large pieces of fat, and shred
- Add back to the slow cooker with the brown sauce and tomato sauce for an hour
- Serve on something that can withstand and soak up the juicy pork – like a burger bun (I had a wrap), with something crunchy and fresh like a good coleslaw
I spoke to my friend about this last night and wanted to remember this as one of my all-time favourite dishes to serve to friends at dinner. It’s impressively delicious, and really easy to make – the slow cooker really does it all for you.
This dish was inspired by Oso’s wild boar braised in red wine. Not having easy access to wild boar, I decided to try it with the more readily-available pork belly.
Brown the pork belly strips (I use one strip per person) in a frying pan until brown and crispy, about 3 minutes each side.
Pop the browned pork belly strips into your slow cooker along with a few cloves of garlic, some thyme and about a bottle of red wine (for four). It will reduce down, so don’t worry that there seems to be a lot of wine in the cooker. I put the slow cooker on high for an hour or two and then reduce it to low for the next 6 hours, but guess you could even pop it all in the cooker in the morning and leave it on slow for the day to have a wonderful pasta sauce by dinnertime.
While the pasta is cooking, take out any large pieces of the pork belly, shred into large chunks and then add back into the sauce. Season to taste.
When you’re ready to eat, cook your pappardelle in salted water (the flavour of the water should be how salty you want your pasta to be) to just before al dente, then drain and transfer to a large frying pan with a few spoons of the cooking water (just so that the sauce can coat the pasta and make it silky) and add the sauce.
Serve with freshly grated parmesan and a few drops of good olive oil.