I love my crock pot. It is such a savior especially for working people like myself and Mister. Stews, soups and braising any meat or vegetables can be done so easily. I was brought up on crock pot meals. Mum and Dad were busy with work during the day and so mum will chuck in all the meat and vegetables, turn on the crock pot and dinner would be ready when they get home. Even though mum was never a great cook but she would always try and make sure that we had dinner at home. Good or bad, it is still home cook.
Fast forward to 2011. Mister and I are both working, no kids but time is never enough. There are always people to meet, places to go and work work work. And of course, more cooking and eating. I love Saturday as farmers market is almost always on the agenda. I picked up some beautiful roast pork shoulder from Gypsy Pig at Gaswork and decided to make pulled pork. The tomato sauce is home made with tomatoes and rhuburb. Worked super well! It is a little lacking in colour as I ran out of tomato paste but I really don’t think it is required at all.
I made a big crock pot full of melt-in-the-mouth pork. A portion of it were made into pulled pork burger with tomato sauce and avocado salsa. The rest was chuck into pasta during the week. Best of all, most of the produce in this recipe comes from the farmers market.
The next time I make this again, I will leave the pulled pork and the tomato sauce to simmer longer in the crock pot. Mister and I were too hungry to wait 3 hours. It still tasted awesome after an hour but after 3 hours, it was super awesome
Send me a link to you favourite burger please!
- 1.9kg pork shoulder roast with bones on
- 7-8 cloves
- 2 onions
- 10 juniper berries, slightly crushed
- 1/2 cup of chopped rhuburb
- 1 medium carrot, roughly chopped
- 1 litre of water or fill just enough to cover meat
- 2tbsp of liquid smoke (optional)
Simple home made BBQ sauce
- 250g of cherry tomatoes
- 50ml of apple cider
- 4tbsp of brown sugar
- 1tbsp of mustard
- 1 large shallot, finely chopped
- 1 jalapeno, finely chopped
- a few dashes of tobasco
- 2tbsp of Worcester sauce
- Slice half an onion into rings and place it at the bottom of the crock pot. Stud pork shoulder with cloves and season with salt and pepper
- Place the pork in slow cooker and top up with the rest of the onions, rhuburb, carrot, liquid smoke, crushed jumiper peppers. Add water and salt. Cover and cook for about 6 – 8 hrs on low
- In the meantime, prepare the tomato sauce. Place all the elements into a pot and allow it to simmer till all the flavours are combined amd the tomatoes are broken down. Set aside
- After 6 – 8 hours, remove the pork and chuck out cloves and bones. Remove all the liquid in the crock pot. I sieved and kept the remaining pork stock for another day
- Shred the pork shoulder and return it into the crockpot. Chuck in one chopped onoin, the tomato sauce and cover. Place the crock pot on high for at least an hour or until all the onions are softened. I will recommend at least 3 hours.
- To assemble the pulled pork sandwich. Grab a ciabata bun. Spread the tomatillos and avocado salsa and then topped with pulled pork. Slice some beautiful tomatoes to finish it up