I know! I can hardly believe it myself, but it’s true, we did indeed have some leftovers after our pulled pork dinner last night. And we had lettuce (a humble round lettuce, nothing fancy required), avocado, creme fraiche and hot sauce, and taco shells.
And so, pulled pork tacos were constructed, and devoured, in a matter of mere moments.
I’ve blogged about pulled pork before (really, hasn’t everyone? It’s rife on Pinterest. That’s not a topic I’m ever going to get high on Google rankings.) but this time I cooked it a little differently as I did it in my slow cooker instead of in the oven on low.
So, here is how to make slow cooker pulled pork:
First things first, make up a fairly standard barbecue sauce:
- 1/2 cup of tomato ketchup (I use cup measurements for condiments when I am using more than a tablespoon of the stuff. Confusing? Moi?)
- 1 tbsp of tomato puree
- 1/4 cup soft brown sugar (packed or not, depending on how sweet you like it). For a sweeter sauce, use light brown sugar, for a more treacly sauce, use dark brown sugar.
- 1 tsp each of garlic powder or granules, smoked paprika, salt and pepper.
- 1 tbsp of worcestershire sauce and mustard.
Then slice up a nice large onion and pop it into the slow cooker with a splash of water.
On top of the onions goes a boneless pork shoulder joint. Mine weighed just under 2lbs, so not a massive joint by anyone’s standards, but good enough for the four of us. You don’t need to spend a fortune on this since you’ll be cooking it til it falls apart anyway (If I recall, the meat was only about a fiver from Sainsbury’s).
Spread half the barbecue sauce over the meat, and cook on high (or auto) until you can easily shred it with a couple of forks. This does take around 8 hours – there is no getting around that. It’s ok, just go about your day and don’t peek at it too often. By the time it’s ready to pull, the onions will be soft and the whole thing will be swimming in the barbecue sauce and the pork and onion juices.
Discard the flabby fatty skin. No one wants to eat that, and then fork that pork.
Thats what I said. Fork it real good. Make sure you keep it in the slow cooker pan whilst you get your shred on.
Once pulled, mix in the rest of the barbecue sauce, and turn the heat down to low for an hour or so. You don’t HAVE to do this, but it’s much much better if you do.
We had ours in soft white rolls with coleslaw, lettuce and tomato. Standard.
And here is how to make slow cooker pulled pork tacos with the leftovers:
- Taco shells, or soft tortillas. I’d usually go for the soft tortillas, but Saino’s were all out, so taco shells it was.
- The leftover pulled pork
- Lettuce, shredded.
- A couple of avocados (why not make guacamole?)
- Creme fraiche or soured cream and hot pepper sauce, if you like. We like.
- Cheese, if you like. Again, we like.
Tacos are really a do-as-you-like kind of meal. I like to put the meat in first and then a little shredded lettuce, guacamole, a dollop of creme fraiche and hot sauce, and then a sprinkling of cheese. The kids just pile it all on in whatever haphazard fashion they please, and Ross likes a lot of meat, a little salad, and liberal quantities of cheese. Really, anything goes. It’s just a tasty way of using up leftovers that everyone enjoys!
Best enjoyed with a nice cold beer.