Slow Cooker Ginger and Chilli Pulled Pork

This pulled pork recipe is the first dish I have ever cooked with a slow cooker, and it was officially the most amazingly easy and delicious dish in the World; why I didn’t get a slow cooker sooner I will never understand. We got a pressure cooker as part of our wedding gift list last August, and with our kitchen being so small it just lived out in the garage gathering dust. Sam (being the brains of our marriage operation), suggest we tried to swap it for a slow cooker and to our surprise good old John Lewis were happy to accommodate this. So in possession of a new slow cooker, what better recipe to start with that a sticky pulled pork?! Not only was this so quick and easy to prepare the night before, but it didn’t turn the kitchen into a sauna, was ready and waiting for us after work and tasted soooooooo good! If I could give you one word of advise today, it would be to get out and buy yourself a slow cooker, it will save you so much time in the week and will guarantee more regular homemade and deliciously hearty meals.

pulled pork 018

Serves 6-8

  • 1 green pepper
  • 1 thumbsize piece of ginger – peeled and finely chopped
  • 2 cloves garlic – peeled and finely chopped
  • 700g pork shoulder
  • 1 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 tbsp dark brown soy sauce
  • ½ pint ginger beer
  • 1 heaped tbsp fig and ginger jam (or apricot if you can’t find an equivalent)

To add to the pot

  • 1 green pepper – deseeded and roughly chopped
  • 1 onion – peeled and roughly chopped
  • 150g button mushrooms – wiped clean and halved
  • 2 handfuls brown rice

The night before you are planning to eat the pork, heat a large frying pan with the oil to a medium-high temperature and brown the pork all over.

Once brown, remove from the pan and turn the heat down to low-medium.

Gently fry the chilli, ginger and garlic for a couple of minutes and then add the remaining ingredients.

Stir until all the sugar has dissolved and the liquid is bubbling and then turn off the heat.

Put the pork in your slow cooker, skin side up and pour over the sticky liquid.

Cover and chill over night in the fridge.

When you leave for work in the morning, put the bowl in the slow cooker and set it to cook for 8 hours (use the keep warm function if you will be home later that 8 hours).

When you get home, remove the skin from the pan and discard.

Add the pepper, onion, mushrooms and the brown rice and set to cook for another 2-3 hours, until the rice is cooked and you’re ready to eat. (alternatively you can add the veggies with the rest of the ingredients and cook the rice separately)

Once you’re happy it is cooked to your liking, enjoy in a wrap or bun with coleslaw; or whatever takes your fancy!

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