I have a busy life. One of the ways I manage cooking is just recognizing that sometimes I’m not going to have a lot of time to put something together for supper. I like my slow cooker for these applications, but even more so like things that I can prep and freeze and then throw into the slowcooker when I need to.
I like this recipe for pulled pork, mostly because I find it’s much easier to use the leftovers for a variety of things, pulled pork pizza, pulled pork wraps with avocado and sprouts, baked pulled pork pasta with peppers, or soup. I find a more thick BBQ saucy type pulled pork for sandwiches, but not much else. So if you like that style, but anticipate having a lot of leftovers, just pull out what you want for sandwiches and sauce it up.
I usually buy boneless pork rib roast as they go on sale fairly frequently. This tends to be a less fatty cut than others used for pulled pork. In the photo below you can see that I didn’t need to drain off any fat, but you may if you use a fatty cut of meat.
You Will Need:
- 1.5 – 2kg roast, cut in half (mine was 1.86kg)
- 2 large freezer baggies
- 2 large onions chopped (one for each bag)
- 4 cloves garlic chopped (two for each bag)
- 1 beer (half for each bag)- not an IPA as the bitterness really comes through. Use a more boring beer like Alexander Keith’s or Sleeman’s honey brown. To make GF, omit the beer and add 1 cup of water or veggie or chicken stock, or use a GF beer. While I haven’t tried it, I bet a cider would be good in this recipe too, not one of the really pop-like ones.. but a dry cider would probably work just fine and would also be gluten free.
All of the following ingredients are that amount for each half of the roast- so you put that amount in each baggie
- 1 tbsp chili powder (I used my homemade stuff, depending on your spice level you may want more or less)
- 2 tsp coriander
- 3oz tomato paste- half of a small can
- 3 tbsp Worcestershire sauce (for GF substitute balsamic vinegar or a GF Worcestershire)
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 2 bay leaves
- 1-2 chipotle peppers in adobo chopped
Add all of the ingredients to the baggies, it really doesn’t matter what order you do it in, as long as you add the beer last and smush everything around so it mixes before you add the pork. If you happened to oopsie and add a whole beer to each bag instead of just half, don’t worry it will be just fine 🙂 Then pop it in the freezer and you are good to go for another day. If you are skipping the freezing step you can of course do this all directly in the slow cooker 🙂 When that other day comes, take your already good to go pulled pork from the freezer, let it thaw in your fridge over night (in the slowcooker even so it’s all ready to go in the morning) and then into your slowcooker on low for 6-8 hours. My slowcooker on low is quite gentle, so it’s been fine for up to 10 hours.
When it’s finished, if you used a very fatty roast and seem to have too much juice, feel free to pour some off (but don’t toss it yet!) before using two forks to shred the pork. If you have time to let it sit for another 15 min after shredding it gives the sauciness a chance to get right in the meat and you might find you want to use some of those juices you poured off.
Serve on soft buns with your favourite coleslaw. Even though this is just half of the original roast- it makes a lot and I always plan to make something with the leftovers.
Favourite things to make with leftovers- pulled pork pizza, pulled pork pasta and pulled pork soup!