Pulled Pork
GF | DF | NF | RSF | EF
Ingredients
- 1 tbsp ghee or olive oil
- 1 kg pork neck or shoulder
- 2 apples diced, skin on
- 2 red onions sliced
- 2 cloves garlic minced or finely chopped
- 2 cups bone broth We used Undivided Food Co
- 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 We used Undivided Food Co
Pineapple Salsa
- 1 pineapple diced
- 2 Lebanese cucumbers diced
- 1 TBSP mint finely chopped
- 1 TBSP coriander finely chopped
- 1 lime juiced
- 1 orange juiced
- drizzle extra virgin olive oil
- 1/2 tsp salt
Instructions
Oven Instructions
- Preheat oven to 140°C (fan-forced).
- In a large ovenproof casserole dish, heat ghee or oil over medium heat. Brown the pork on both sides. Remove and set aside.
- Add the diced apple, onion, and garlic to the hot pan and sauté until caramelised and softened.
- Pour in the bone broth and Worcestershire sauce.
- Return pork (and any juices) to the pot. Liquid should come up about ⅔ of the way.
- Sprinkle liberally with the spice mix to form a delicious crust.
- Cover with lid and bake in the oven for 6 hours, or until the pork is soft and pulls apart easily.
- Shred the pork with two forks and mix through the juices. Add BBQ sauce now if using (pull baby’s portion first if needed).
- Return to oven uncovered at 180°C for 30–60 minutes until sticky and caramelised.
Slow Cooker Instructions
- Brown pork in a pan, then add all ingredients (except BBQ sauce) to the slow cooker.
- Cook on low for 8–10 hours or high for 4–5 hours, until the meat pulls apart easily.
- Shred and stir through juices. For a sticky finish, you can transfer to an oven-safe dish, stir in BBQ sauce (if using), and grill for 15 minutes to caramelise.
Pineapple salsa
- Combine all ingredients in a bowl and stir to combine.
Tried this recipe?Let us know how it was!