SLOW COOKER PORK SHOULDER RECIPE - BBC GOOD FOOD
Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 8 hours 25 minutes
Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
- Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.
Nutrition Facts : Calories 245 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.4 milligram of sodium
SLOW COOKER PORK SHOULDER - HOW TO MAKE SLOW ... - DELISH
This Slow Cooker Pork Shoulder is a dinner winner. Throw all the ingredients in and cook it low and slow, and you'll have the ultimate fuss-free meal.
Provided by Karen Williams
Categories Christmas dinner party feed a crowd dinner main dish meat
Total Time 6 hours
Prep Time 10 minutes
Cook Time 0S
Yield 6-12 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, pat the pork dry with kitchen paper and then brown all over on a high heat for about 10 mins. In a jug, mix the sugar, soy and apple juice. Put all ingredients into the slow cooker and cook on low for 6-8 hours until meat can be pulled apart with two forks. Remove pork from cooker and transfer to a board. Strain the cooking juices into a saucepan and reduce until syrupy - about 200ml (7fl oz). Shred the pork with a couple of forks and stir through the reduced juice. Serve with mashed or roasted baby new potatoes, or in a toasted brioche bun with Asian slaw.
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Category Christmas, dinner party, feed a crowd, dinner, main dish, meat
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Calories 399 calorie per serving
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Total Time 425 minutes
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