Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls
Ingreadient
- 2kg pork shoulder, skin removed
- 1 onion, sliced
- 2 tsp smoked paprika
- ½ tsp cinnamon
- 1 tbsp flour
- 2 tsp oil
- 4 garlic cloves, crushed
- 160ml cloudy apple juice
- 1 tbsp black treacle
- 2 tbsp honey
- 3 tbsp apple cider vinegar
- 50g onion marmalade
- 1 fennel bulb, sliced thinly
- 1 apple, sliced thinly
- juice 1 lemon
- 8 - 10 bread rolls
- English mustard
- mayonnaise (optional)
Direction
- Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
- Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
- In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
- When you’re ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
- Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.
