Slow Cooker Mexican Pulled Pork

Get your coat, you’ve pulled! 

Paleo slow cooker pulled pork

Slow Cooker Mexican Pulled Pork

The other passion in my life is music, particularly musicals, specifically Les Miserables.  I have seen the stage show countless times since I was 10yrs old and listened to the soundtrack to the power of infinity.  Each scene and song punctuates a special family memory for me, and I pity the person who tries to debate with me that it isn’t the best musical ever written.  The eagerly anticipated film came out this weekend and naturally I headed to the cinema to see it as soon as I could – choosing a mid-afternoon screening at a local cinema and inviting my friends back for dinner after.  Naturally the slow cooker would come to the rescue for a freshly cooked meal served pronto on return.

Having conquered pulled lamb last week, for my next paleo slow cooker challenge I decided to go for pulled pork shoulder, and found myself researching spicy tomato recipes along the Mexican line.   The sauce I went for was a combination of various ideas.  I was initially worried that the sauce would be far too spicy, but after a few hours in the slow cooker it mellowed substantially.  If you like your food uber spicy – then don’t be afraid to add a little more spice.

Paleo Pulled Pork Sauce

Ingredients for my Mexican Pulled Pork Sauce

I’d have loved to have used chipotle for a smoky spiced flavour but couldn’t quite find any in the shops.  I know it’s available on line so maybe I’ll try that next time.

Les Miserables and a slow cooker in one blog post.  I knew I could do it!

…and yes I loved the film.  I was sobbing within the first 10 minutes.

Ingredients (serves 6)

  • 2 large tomatoes, de-seeded
  • 1 chilli pepper, de-seeded (I used a Scotch Bonnet)
  • 1 tablespoon tomato puree
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1/2 tablespoon ground coriander
  • 1/2 tablsepoon onion granules
  • 3 cloves of garlic, minced
  • 1/2 tablespoon smoked Maldon salt (or just use sea salt)
  • 1.4kg free-range pork shoulder joint
  • 3 onions, diced into quarters
  • fresh parsley / coriander to serve

Method

  • First make up the Mexican sauce.  Put all the ingredients (bar the pork and onions) into a blender, and liquidise (see right pic above). 
  • Place the pork in the slow cooker, fat layer at the top.  Take 3/4 of the sauce (reserving the rest for later) and pour over the shoulder, working some of it into the flesh.  Scatter the onion quarters over the joint add around 50-75mls of water to the bottom of the pan.  Cover and cook on whatever setting you require for the length of time you have.  (Mine was done on high for 5 hours).
  • When ready to serve remove the joint from the slow cooker, place in a large dish.  Take off the top layer of fat with a knife and discard (you could make crackling later if you like).  Shred the pork with 2 forks, and pour over the remaining 1/4 of the sauce reserved from earlier.
  • Left in the slow cooker should be the onions and more sauce.  First remove the onions and add to the pulled pork.  Strain the rest of the liquid through a fine sieve – you will be left a rich spicy tomato sauce in the sieve – add this to the pulled pork too!
  • Scatter with shredded fresh parsley or coriander to serve.

I served mine alongside coconut oil & paprika roasted plantain and sweet potato with a home-made guacamole.

Paleo Pulled Pork

Pulled Pork with Plantains, Sweet Potatoes and Guacamole

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5 thoughts on “Slow Cooker Mexican Pulled Pork

  1. Pingback: Slow Cooker Pulled Pork Shoulder with Fennel & Sage | Cucina Ceri

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