Get your coat, you've pulled! This slow cooker Mexican pulled pork, is a little spicy, a little bit easy, and every bit as delicious as you'd hope for!
Ingredients
2 large tomatoes, de-seeded
1 chilli pepper, de-seeded (I used a Scotch Bonnet)
1 tablespoon tomato puree
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon dried oregano
½ tablespoon ground coriander
½ tablespoon onion granules
3 cloves of garlic, minced
½ tablespoon smoked Maldon salt (or just use sea salt)
1.4kg free-range pork shoulder joint
3 onions, diced into quarters
fresh parsley / coriander to serve
Instructions
First make up the Mexican sauce. Put all the ingredients (bar the pork and onions) into a blender, and liquidise (see right pic above).
Place the pork in the slow cooker, fat layer at the top. Take ¾ of the sauce (reserving the rest for later) and pour over the shoulder, working some of it into the flesh. Scatter the onion quarters over the joint add around 50-75mls of water to the bottom of the pan. Cover and cook on whatever setting you require for the length of time you have. (Mine was done on high for 5 hours).
When ready to serve remove the joint from the slow cooker, place in a large dish. Take off the top layer of fat with a knife and discard (you could make crackling later if you like). Shred the pork with 2 forks, and pour over the remaining ¼ of the sauce reserved from earlier.
Left in the slow cooker should be the onions and more sauce. First remove the onions and add to the pulled pork. Strain the rest of the liquid through a fine sieve - you will be left a rich spicy tomato sauce in the sieve - add this to the pulled pork too!
Scatter with shredded fresh parsley or coriander to serve.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/slow-cooker-mexican-pulled-pork/