Slow Cooked Pulled Pork

V10. slowcooked pork 3We were gifted a slow cooker a few years ago and while it is something I don’t think I would have gone out of my way to buy I do love using it. There is something about coming home to the aroma of cooked dinner after a log day at work that is just lovely.
There are a lot of slow cooker recipes out there but this is something I came up with for Valentines dinner this year as dinner had to be fast since we were heading out to the cinema, very romantic. I prepped it in the morning before I headed to work and left the house starving as everything smelled so good. I doubled the recipe a week later when we were having people over for dinner and those are the quantities I am giving here.

V10. slow cooked pork1

  • 2 pork fillets, you could use pork shoulder instead.
  • 3 tbl of olive oil
  • I large onion, chopped
  • 2 ribs of celery, chopped
  • 4 cloves of garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • I pack of thin sliced chorizo, cut in to stips
  • 100ml of red wine
  • 150ml of chicken or vegetable stock
  • 1 500 gram pack of tomato passata
  • 1 tsp of brown sugar
  • 2 bay leaves
  • Some stalks of fresh thyme
  • 2 Peppers, rubbed with oil
  • ½ cup -1 cup olives cut in half
  • Handful of torn basil leaves
  • Roast potatoes and sour cream to serve
  • 1. Turn the slow cooker on to low.
  • 2. Trim the pork fillet, removing the silvery membrane and then cut each fillet in to four pieces.
  • 3. Heat the olive oil in a pan and brown the pork on all sides, remove from the pan and place in the slow cooker.
  • 4. Add the onions, celery, chilli and garlic to the pan you used for the pork, heat until they start to soften. Add the sliced chorizo and stir until the oils start to seep out of the chorizo and turn your pan a lovely orange,
  • 5. Add the red wine and leave to bubble a minute, then stir in the passata, chicken stock and brown sugar.
  • 6. Add the thyme and bay leaves and pour in to the slow cooker. Put on the lid and leave this to cook on low for 8 hours. When you get in or an hour before you want to eat you could pop the heat up to high just to thicken the sauce if you wanted to.
  • 7. The pork should fall apart when you touch it, shred it in to the sauce with two forks. Season to taste.
  • 8. Grill the oiled peppers or roast them in the oven until the skin is black and blistered. Put in a plastic food bag to allow the steam to loosen the skin, then peel, deseed and slice in to strips. Stir in to the shredded pork along with the olives and the torn basil leaves.
  • 9. I served this with some baby potatoes I halved and roasted in some olive oil for about a half an hour until golden and cooked through. Sour cream works really well with the sauce.
  • 10. You could also serve this with some wraps either corn or GF tortillas or taco shells topped with sour cream and grated cheese.

 

 

V10. slowcooked pork2

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