GF | DF | NF | RSF | EF
AGE APPROPRIATE: 6 months +
This pulled pork is such a winner in our house, it always makes heaps of leftovers making it the perfect ‘cook once, serve twice’ meal which is the type of cooking hack we all need in our life for midweek dinners! Its sweetened only by apple, full of bone broth and the meat is tender and shreds apart so beautifully making it the perfect BLW meal to serve your baby from 6 months of age.
We love how versatile this meal is, and like to pair it with foods like mashed vegetables, on burgers, nachos, pizza, toasties, Mexican rice bowls, burritos, tacos and more.
Slow cooking is a great hack for busy parents and saves you having to do much cooking during witching hour which is always fun! You can use a slow cooker for this meal, I would just still sear off the meat for some flavour and then pop it in a slow cooker on low for 6 hours, for the last hour take the lid off and pop it on high so it reduces a bit, or place in the oven for 20 minutes on 180C fan forced so it goes gnarly and caramalised! I make mine in my trusty Le Creuset pot in the oven which just gives the most delicious flavours.
Pulled Pork
Equipment
- Bowl
- Spatula or Spoon
- Forks
Ingredients
- 1 tbsp ghee or olive oil
- 1 kg Pork neck or shoulder
- 2 apples diced
- 2 red onions sliced
- 2 cloves garlic minced or finely chopped
- 2 cups bone broth
- 1 tbsp Worcestershire sauce (check ingredients)
Herb Crust: (Measure with your heart!)
- garlic powder (use most)
- fennel seeds (sprinkle on top)
- nutmeg (small sprinkle)
- cinnamon (small sprinkle)
Optional:
- 3 tbsp quality BBQ sauce
Instructions
- Preheat oven to 140C
- Heat up a drizzle of olive oil or ghee in an oven proof casserole dish (around 4L) over a medium heat, then brown off your pork on both sides. Remove from the dish and allow it to rest in a bowl to the side.
- To the hot casserole dish, add the apple (skin on), garlic and onion and allow to caramelize and soften, stirring occasionally.
- Once the onion and apples are browned and softened, add the bone broth and Worcestershire sauce. Then add your pork and any resting juices back into the pot (the liquid should go about 2/3 of the way up the meat, allowing some of the meat to remain out of the liquid)
- Sprinkle the top of the pork with spices of your choice – I do this quite liberally to make a spice ‘crust’ – measure with your heart here!
- Place the lid onto the pot, and pop in the oven for around 6 hours – until the meat is soft to touch and shreds easily.
- Once the meat is soft, shred it all up with two forks and fold it through the sauce. Optional – you can add around 3 TBSP of good quality BBQ sauce at this stage if you prefer a more barbecue flavour to your pork and stir through (you call pull babies portion out before this if you wish).
- Turn the oven up to 180 C fan-forced and place the pot (with the pulled pork) back into the oven (with the lid off) for about an hour until the sauce has thickened, is caramelised and delicious!
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