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Slow cooker Goan pulled pork

Slow cooker Goan pulled pork with salad and wraps

Slow cooker Goan pulled pork

Name: Slow cooker Goan pulled pork
Prep time: 15 min
Cook time: 8 h 10 min
Total time: 8 h 25 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 large onion halved and sliced; 1 garlic bulb cloves peeled; thumb-sized piece ginger shredded into very thin matchsticks; 1 tbsp ground cumin; 2 tbsp smoked paprika; 2 tbsp ground coriander; ½-1 tsp cayenne pepper (depending on how hot you like it); 225ml cider vinegar; 2kg boneless pork leg or shoulder; 3 carrots shredded with a julienne peeler or coarsely grated; 1 red onion finely chopped; 3 tomatoes chopped; generous handful fresh coriander; 1 lemon juiced; 1 tbsp olive oil; 12 warm chapatis or small wraps; chunky cucumber raita (see goes well with) and mango chutney

Sara Buenfeld

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Serves 6

Easy

Prep: 15 mins

Cook: 8 hrs and 10 mins

A star rating of 3.6 out of 5.37 ratingsRate

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Slow cook pork shoulder in Indian spices until meltingly tender, then shred and serve with chapatis, crunchy veg salad, cooling raita dip and mango chutney

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 large onion

halved and sliced
1 garlic bulb

cloves peeled
thumb-sized piece ginger

shredded into very thin matchsticks
1 tbsp ground cumin
2 tbsp smoked paprika
2 tbsp ground coriander
½-1 tsp cayenne pepper

(depending on how hot you like it)
225ml cider vinegar
2kg boneless pork

leg or shoulder

For the salad

3 carrots

shredded with a julienne peeler or coarsely grated
1 red onion

finely chopped
3 tomatoes

chopped
generous handful fresh coriander
1 lemon

juiced
1 tbsp olive oil

To serve

12 warm chapatis

or small wraps
chunky cucumber raita

(see goes well with) and mango chutney

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Nutrition: per serving

kcal529
fat24g
saturates7g
carbs11g
sugars9g
fibre7g
protein65g
salt1.1g

Method

step 1

Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.
step 2

Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.
step 3

Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.

Recipe from Good Food magazine, May 2017

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A star rating of 3.6 out of 5.37 ratings

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