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Slow Cooker Rich Pulled Pork

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 your a BBQ sauce fan or not, this is a cheap must try recipe.
Print Recipe
Prep Time 30 minutes
Course Main Course

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!
Keyword gluten free, pulled pork, rich, gravy, herbs, crackling, slow cooker