I don’t even know what my life was before I started using my slow cooker. What was I thinking? Oh yeah, good one, past Lou. Just leave the slow cooker in the cupboard instead of making delicious and tender meals like a right plum!
These days I cook something in the slow cooker at least once a week. It’s embarassingly easy and produces the most flavoursome dishes. Plus a slow cooker uses about the same amount of energy as a light bulb, so you’re basically saving the earth while you slowly roast a delicious cut of meat or make a tasty soup or stew! Look at you, stopping global warming one pot roast at a time!
Cooking meat at a lower temperature for an extended period of time not only makes it taste ridiculously delectable, it’s also more nutritious. Meat is better for you when it’s slow cooked! How about that!
Pork shoulder is a great cut to slow cook; it’s tasty, not too expensive and a 1.5/2kg cut will keep you fed for days and days! Plus it freezes really well so really, it will keep you fed for months!
There’s a lot of different things you can do with pulled pork and popping it in a burrito with a plethera of other tasty ingredients is one of my favourites! You’ll see in the pictures that I often make a burrito bowl instead of using a tortilla; both ways are wonderful on the tastebuds!
Slow Cooked Pulled Pork
Makes a whole lot of serves!
1.5 kg pork shoulder, bone removed¾ cup chicken stock2 spanish onions1 tablespoon Cajun spice mix1 tablespoon garlic powder1 teaspoon ground cinnamon1 heaped tablespoon dark brown sugar1 tablespoon rock salt
Slice the Spanish onions and place in an even layer at the bottom of the slow cooker. Cover with chicken stock.
Combine the spices, sugar and salt in a small bowl.
Pat the pork shoulder dry with paper towels, until the moisture is absorbed.
Rub the spice mix over both sides of the pork, making sure you get into all the nooks and cranneys.
Place the pork on top of the onions and stock. Pop the lid on and cook for 6-8 hours on low or 8-10 hours on high.
When the pork is cooked, transfer the pork to a large baking dish. Using two forks, shred and pull apart the pork. Using a tablespoon, transfer some of the leftover stock to the pulled pork to make it nice and moist.
Keep the rest of the stock to freeze and use later.
Pulled Pork Burritos
1 packet of wholegrain tortillas2 cups of pulled pork2 avocadosOlive oil1 limeColeslaw (you can make your own or buy a packet mix from Coles or Woolies for about $2)SalsaBlack BeansCauliflower Rice
To make the guacamole, mash the flesh of the avocados in a small bowl and squeeze in the juice of the lime. Drizzle with olive oil and season with salt and pepper.
Warm up the tortillas in the microwave or oven.
Arrange the guacamole, salsa, black beans, cauliflower rice and pulled pork on the table for everyone to serve themselves. Enjoy!