This is the best recipe and tasting pulled pork I have ever had!! (yes i am a little bias). I love using the slow cooker to achieve the best results, add some homemade coleslaw and wraps/brown rice/quinoa/sweet potato wedges and you’ve got a delicious meal.
Free Range Pork – Pork Scotch Fillet 1kg or Pork Shoulder (bone in)
Dry Rub Ingredients (put in a pestle and mortar and grind or spice grinder) Marinade overnight (or 4hrs+) in the fridge in bowl with all meat covered in rub)
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3 x teaspoons of Fennel Seeds
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1.5 teaspoons black peppercorns or cracked pepper
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3 x teaspoons of pink himalayan salt
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1 x teaspoon groung Cumin
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1 x teaspoon cinnamon
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3 x teaspoons smoked sweet paprika or hot paprika
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2 x ground chilli (optional)
Sear the meat in a pan on all sides in coconut oil and put into slow cooker, add these ingredients to it and stir. Slow cooker setting – High 7hrs (get 2 forks and separate meat at 6hrs and leave to cook on low for final hour)
Add to slow cooker
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1/2 diced tinned tomatoes
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1/3 cup apple cider vinegar
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3 x teaspoons balsamic vinegar
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1 tablespoon of coconut nectar or maple syrup
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2 cloves garlic minced
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2 bay leaves
