Pulled pork- the ultimate comfort food don’t you think? Not to mention the amazing crackling you can get from it! I made this recipe because I love pulled pork but not the BBQ sauce version. Whether you’re a BBQ sauce fan or not, this is a cheap must try recipe.
Pulled pork…what an amazing invention right? And you can have it served with so many different ways! This rich pulled pork is made from good quality pork shoulder, so it should be cheap for how many portions you get from it.
I use red wine in the sauce but if you’re not a fan of using wine in cooking or struggle with rich food you can substitute with stock- it will work out cheaper although you don’t get the same gorgeous flavour. Remember, you shouldn’t be able to taste the wine in the cooking. By burning the alcohol off, it just leaves an enhanced flavour.
Step-by-step instructions are below as well as a print button at the top if you prefer the paper way!
Shopping List
This is your shopping for this recipe.
- 3lb good quality pork shoulder with skin
- 1 tsp dried paprika
- 1 tsp dried cayenne
- 1/2 tsp dried cumin
- 3/4 – 1 tsp dried oregano
- 3 carrots
- 1 large onion – chopped into large chunks
- 1 celery stick
- 500ml beef stock – I use the Knorr stock pot for this
- 250ml rich red wine – such as Malbec, Merlot etc
- handful of fresh herbs – such as rosemary, thyme and bay leaf
- 4 large garlic cloves
- 1 heaped tsp Dijon mustard
- 1.5 tbsp gluten free plain flour
- salt and pepper
- 1-2 tbsp olive oil
When I use a thickener, I use Doves Farm Freee plain flour from their gluten free range. You can also use any other gluten free flour.
Why get good quality pork shoulder?
In cooking it’s always best to get good quality meat. Not only for flavour but you are more likely to get crackling that way. Which is kind of the best part right?
Can this be made dairy free?
This meal is naturally dairy free, so you don’t need to change any of the ingredients. Just make sure to check your mustard and the stock cube is dairy free, I use Knorr Beef Stock Pots.
So here is my pulled pork recipe…
Slow Cooker Rich Pulled Pork
Equipment
- 1 slow cooker
- 1 large roasting tin big enough to fit the pork shoulder in
Ingredients
FOR THE RUB
- 3/4-1 tsp dried oregano
- 1 tsp dried paprika
- 1 tsp dried cayenne
- 1/2 tsp dried cumin
FOR THE PORK
- 3 lb pork shoulder
- 3 carrots
- 1 large onion cut into chunks
- 1 celery stick
- 500 ml beef stock
- 250 ml rich red wine such as malbec, merlot or shiraz
- 1 handful of fresh herbs I use 2 of bay leaf, thyme and rosemary
- 4 large garlic cloves
- 1 tsp dijon mustard heaped
- 1.5 tbsp gluten free plain flour
- salt and pepper
- 1-2 tbsp olive oil
Instructions
- Pat down the pork shoulder using a piece of kitchen roll especially on the skin.
- Add plenty of salt and pepper to it all over focusing on the fat.
- Measure and mix your rub ingredients together in a bowl and rub into the pork and set aside.
- Peel and cut the onion, carrot and celery up into large chunks.
- Put the pan on a high flame and when it's smoking hot, sear the meat in the pan with a drop of oil. Sear all over the meat, including the fat then set aside in the slow cooker.
- Now turn the heat down to low, add the onions and a pinch of salt over them.
- Peel and chop the carrots and celery into large chunks and add to the pan with the onions and fry until they're starting to go golden.
- Chop the garlic cloves and add to the pan. Add the gluten free plain flour and cook it off.
- Fry the veg until slightly golden in colour and the onions have started to caramalize.
- Add in your beef stock and red wine into the pan and boil for about 5 minutes to cook the alcohol off.
- Pour into the slow cooker around the pork, season and add the herbs and Dijon mustard.
- Set the slow cooker on low for 8-10 hours or on high for 6-8 hours. Leave to cook.
- Near the end of the cooking time preheat your oven at a very high temperature. I set mine as far as it would go.
FOR THE CRACKLING
- Take out the pork and leave the gravy and vegetables in the slow cooker.
- Place the meat into a large roasting tin and put a spoonful of olive oil on the fat and place in the oven for about 30-40 minutes.
- Take it out and lift the crackling off. It should be very crispy and crackling.
- Get 2 forks and pull the pork shoulder up and I place back into the gravy that's keeping warm in your slow cooker.
- Serve up on cobs, in tacos, jacket potatoes anything! And a corn on a cob of course. Enjoy!
Thank you so much for reading this post. Feel free to share and rate my recipe. And of course I’d love to see any photos of your creation!
You might also like
- Gluten Free Thai Style Sauce for a twist on a stir fry!
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