PULLED PORK

You can get much easier than pulled pork. Try it with my home made COLESLAW. Simple meal and so tasty.

 

Gluten, egg, nut and dairy free

INGREDIENTS:

  • Boneless shoulder or leg of pork, skin removed
  • 1 brown onion diced
  • 3 cloves garlic, sliced
  • ½ Tbsp. paprika
  • ½ Tbsp. ground cumin
  • ½ Tbsp. ground coriander
  • ½ tsp. cinnamon
  • 1 tsp. salt (plus extra salt to rub into the rind)
  • ¼ tsp. chilli powder (optional)
  • ½ Tbsp. brown sugar or coconut sugar (optional)
  • ½ Cup chicken stock, try my broth recipe BONE BROTH

METHOD:

  • When you remove the skin/rind, put it on a plate, make sure it is scored well, pat it dry with a paper towel and sprinkle it with plenty of salt. Put it in the fridge for the day.
  • Turn your slow cooker on low and place the onions, garlic and stock into the bowl of the cooker.
  • Put all of the spices, salt and sugar into s small ramekin and mix to combine.
  • Rub the spices all over the pork, rolling the pork in any that fall off. Make sure it it completely covered in the spices.
  • Sit the pork on top on the onions, garlic and stock.
  • Put the lid on and leave in the cooker for at least 6 hours. Once it is cooked, pull the pork apart with tongs or 2 forks. Mix it through the juices and let it soak them up.
  • To cook the skin/rind: Take the rind out of the fridge 30-40 minutes before you want to cook it to bring it to room temperature. Turn your grill on high heat with fan if you have one.
  • Pat down the skin with a paper towel to get any excess moisture off and sprinkle again with some salt. Make sure you rub it in. I like to cut the skin into quarters so it cooks quicker and evenly.
  • Place the skin on a baking tray and put it under the grill. Make sure you stand near by to watch it as it can cook quite quickly.
  • Once the skin has all crackled and gone crispy, bring it out of the oven and serve it with your pork and coleslaw.

 

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