SLOW COOKER BELLY PORK RECIPES

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PORK BELLY IN THE SLOW COOKER - A FOOD LOVER'S KITCHEN



Pork Belly in the Slow Cooker - A Food Lover's Kitchen image

Slow Cooker Pork Belly turns out incredibly tender with great flavor after 6 hours in the slow cooker.

Provided by Laura

Categories     Main Course

Total Time 370 minutes

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 12

2 lbs pork belly
1/2 cup chicken stock ((not low sodium))
1 small onion (quartered)
2 cloves garlic (smashed)
2 teaspoons brown sugar
2 teaspoons Spanish paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon mild chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon mustard powder (optional)

Steps:

  • Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern, taking care not to pierce the flesh.
  • Mix together the ingredients for the dry rub. Coat the pork belly on all sides with dry rub.
  • Pour the chicken stock into the slow cooker. Add the onion and garlic. Place the pork on top.
  • Put the lid on and cook on low for 6-7 hours, until pork is fork tender.
  • If you’ve left the skin on, crisp the skin under the broiler for 5 minutes, watching closely.
  • Slice to your desired thickness and serve immediately.

Nutrition Facts : Calories 806 kcal, CarbohydrateContent 4 g, ProteinContent 15 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 109 mg, SodiumContent 469 mg, FiberContent 1 g, SugarContent 2 g, UnsaturatedFatContent 46 g, ServingSize 1 serving

SLOW COOKER PULLED PORK - DELICIOUS. MAGAZINE



Slow cooker pulled pork - delicious. magazine image

Learn how to make perfectly tender slow cooker pulled pork with our easy recipe. No slow cooker? No problem. The recipe works in a low oven, too. Take your time over more of our slow cook recipe ideas, including slow-cooked chipotle chicken with guacamole.

Provided by Jen Bedloe

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield Serves 8

Number Of Ingredients 14

800g free-range pork shoulder, cut into 3-4cm chunks
2 red onions, chopped
4 peeled garlic cloves, bashed with the side of a cook’s knife
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp chilli powder
½ tsp bell pepper flakes or ground paprika
½ tsp ground allspice
2 tsp dried oregano
4 tbsp tomato purée
4 tbsp red wine vinegar
400g tin chopped tomatoes
A few coriander sprigs and lime wedges to serve
Tabasco or other hot sauce to serve (if you like things spicy)

Steps:

  • Add all the ingredients (except the coriander, limes and Tabasco), some salt and pepper and 100ml water to your slow cooker and cook on low for 6 hours, or on high for 4 hours. There’s no need to stir the pork while it’s cooking so you can go out and leave it simmering (see Know-how below for how to cook it in a regular oven).
  • Once the cooking time is up, check the seasoning then, using 2 forks, shred the meat to ‘pull’ it. Serve sprinkled with the coriander, with lime wedges for squeezing, hot sauce, if you like, and rice, as a jacket potato topper or in a Tex-Mex pasta bake.

Nutrition Facts : Calories 166kcals, FatContent 4.6g fat, ProteinContent 23.8g, CarbohydrateContent 5.9g (5.1g sugars), FiberContent 2.8g fibre

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