As you all know I’m super duper (or possibly dooper???) new to the world of blogging, but one thing I stumbled upon is the wonderful Slow Cooked Challenge hosted by Farmers Girl Kitchen and Baking Queen 74.
Each month they set the internet a challenge to go forth and create something fabulous in their slow cookers (or just using a slow cooked method). This month had the added excitement (well I consider this kind of thing exciting) of a theme !!!!! They wanted us to feature Oranges and Lemons.
Oh my word the number of ideas that ran round my head was insane. Did I want to go sweet? Should I go savoury? The options were endless!
Anyway I narrowed it down to three main ideas one of which I went ahead and made this weekend. Goodness me though, the stress of not knowing how it would turn out was immense. It sat there in the pot ALL DAY. I was so terrified that it would be a disaster. Then when it came out and actually tasted really good came the issue of how did I think people should actually eat it? And then, how am I going to make it look ok in a photo? Who knew this was all so involved?
Well I hope at least one of you gives this a go because I genuinely really like it. I came up with a few serving suggestions so have noted those below, but feel free to let me know how you’d serve it.
Fingers crossed my trusty mobile phone has done it justice!
Punchy Citrus Pulled Pork
- 1.5 kg boneless pork shoulder (you can be flexible with the joint size just make sure it fits in your slow cooker)
- 3 tbsp dark brown sugar
- 1 tbsp ground cumin
- 1 tbsp onion granules
- 1 tbsp garlic granules
- 1 orange
- 2 lemons
- 125ml white wine
- 125ml hot chicken stock
First you make the rub which is literally a concoction of dry ingredients that you rub onto the meat.
- Put the sugar, cumin, onion granules, garlic granules along with the zest of the orange and lemons into a bowl and mix well. Then using your hands rub the mixture all over the pork. The more you rub it in the better the flavour, just remember to wash your hands thoroughly before and after handling raw meat! Then pop the pork into the slow cooker
- Slice up the orange and lemons and add them to the slow cooker too (I laid a couple of slices on the actual meat so the citrus flavour really soaked in)
- Then pour the wine and hot chicken stock into the cooker, cover and leave on low for 8-10 hours until the meat pulls apart easily with two forks
- The cooking sauce is delicious and you will want to keep this to drizzle over the pork at every opportunity!
I served mine on soft tortilla wraps with rocket and a simple yogurt and coriander dressing (250g 0% fat plain yoghurt whizzed up with 30g of coriander), but it would also be delicious served over mashed sweet potato with some steamed green beans.