Slow-Cooked Pulled Pork

Name: Slow-Cooked Pulled Pork
Yield: 6 servings
Ingredients: 1.2 kg Pork shoulder, boneless; 180 g Onion; 4 Garlic; 20 ml Cooking oil; 2 tsp Paprika; 1 tsp Smoked paprika; 1 tsp Oregano; 1 tsp Cumin; 1½ tsp Salt; Black pepper; 250 ml Stock; 25 ml Lemon juice; 15–20 g Parsley (optional)

Pork shoulder slow-cooked with onion, garlic, stock and spices until tender enough to shred.

Serves 6

Ingredients

1.2 kgPork shoulder, boneless
180 gOnion
4Garlic
20 mlCooking oil
2 tspPaprika
1 tspSmoked paprika
1 tspOregano
1 tspCumin
1½ tspSalt
Black pepper
250 mlStock
25 mlLemon juice
15–20 gParsley (optional)

Equipment

Oven
Baking dish

Method

Heat the oven to about 160°C. Chop the onion and crush the garlic. Season the pork shoulder with paprika, smoked paprika, oregano, cumin, salt and pepper. If searing, brown the pork in the oil before transferring it to a covered baking dish.
Add the onion, garlic and stock to the pork. Cover and cook at about 160°C for 3–3½ hours, until the pork is pull-apart tender.
Shred the pork and mix it with some of the cooking juices. Finish with lemon juice and optional parsley.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.