Slow Cooker Pulled Pork
Allergens 
Egg Free
Milk Free
Nut Free
Servings 4 people
Ingredients
- 700 g pork shoulder steaks chopped
- 1 large onion diced
- 500 g passata
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 2 tbsp paprika
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato purée
Instructions
- Fry the onions over a medium heat for a few minutes until soft.1 large onion
- Add the pork and all of the spices and fry until lightly browned on the outside of the pork.700 g pork shoulder steaks, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garlic powder, 1/4 tsp cayenne pepper, 2 tbsp paprika, 1/4 tsp ground black pepper
- Add to the slow cooker along with the mustard, Worcestershire sauce, passata and tomato purée. Give it a really good stir until well combined.500 g passata, 1 tbsp mustard, 1 tbsp Worcestershire sauce, 2 tbsp tomato purée
- Cook on high for 4-5 hours or low for 8-10 hours. Shred the pork with two forks before serving.
Notes
Any leftover pulled pork can be stored in the fridge for up to two days or frozen for a later date. Either enjoy leftovers cold (in a sandwich!) or reheat until piping hot.
Once removed from the heat, cool down any leftovers within two hours. Allow leftovers to cool fully before freezing to avoid freezer burn damaging the quality of your leftovers. Defrost before reheating.
To reheat (especially for small baby friendly portion sizes) place into a microwaveable dish with a splash of liquid (such as bbq sauce, apple juice or water) to help stop the meat from drying out. Cover the dish and reheat until piping hot, stirring every 30-40 seconds to make sure that the dish reheats evenly.
Products we used in this recipe 
Divider Plate
