The joy of being a food-loving nutritionist is trying out so many new recipes – this one is a keeper : ) The fam’ enjoyed the pulled pork, cauliflower cream & mixed steamed veggies. Then I devoured leftovers for lunch, with fresh salad & fermented veggies. As always, I recommend cooking extra for another meal or two….if you can stop yourself at dinner that is. Thanks to I Quit Sugar for this one : )
Serves: Six to eight
Preparation time: Overnight
Cooking time: Eight hours on low, four hours on high
Slow-cooker pulled pork
• 1-1.5kg piece of pork shoulder (preferably bone in), or pork neck
• 1 1/2 teaspoons whole black peppercorns
• 2 teaspoons whole fennel seeds
• 3 teaspoons smoked paprika
• 3 teaspoons sea salt
• 1 teaspoon each of ground cumin and all spice (or ground cinnamon)
• 2 teaspoons ground chili (or chili flakes)
• 2 bay leaves
• ½ cup red wine or stock (any type is fine)
• 1/3 cup apple cider vinegar
• 2 tomatoes, chopped into quarters
• 2 cloves garlic, crushed
Cauliflower cream
• ½ head cauliflower, broken into small florets
• 2/3 cup cream
• 1 tablespoon butter
Method
The night before
1. Grind the fennel and peppercorns with a mortar and pestle (or blender). Add the salt and other spices, except for the bay leaves, and mix.
2. Rub the lot over the meat, rubbing well into the fatty bits. Really get your fingers into the meat, massaging it all over. Place the lot in the slow cooker insert, cover and place in the fridge for at least 2 hours (or overnight, for a stronger flavor).
In The Morning
3. Place the insert in the slow cooker and add the rest of the ingredients. Cook on low for 8 hours or high for 4.
Before serving
4. When the pork has 20 minutes to go, place the cauliflower, cream and butter in a saucepan, season to taste with salt, then cook over low heat for 15-20 minutes. Once cauliflower has softened blend with a stab mixer (or use a potato masher) until smooth.
5. Take out the pork, place a dish and use two forms to “pull” the meat apart into shreds. Put the shreds back in the slow cooker for another 20 minutes, with the sauce. Continue cooking on high uncovered until heated through.
Suggested sides
1. Cooked Quinoa
2. One serve steamed greens (like zucchini and broccolini) or mixed veggies per person
