Flicking back through my posts I realise I have been doing a lot of vegetarian cooking lately. Guess it's time to appease the meat-lovers out there!
Personally I don't really eat much meat. I like some poached chicken and maybe a bit of of tuna or salmon every now and then, but between a juicy steak and a roast veggie salad the latter will win out every time.
My family on the other hand and definitely the carnivorous types (a couple of days without meat and my mum will swear she's dying from a lack of protein!) so this one is definitely a meal just for them.
The slow-roasted, pulled pork bun!
The combination of beautiful pork, sweet cider and 6 hours of slow cooking, this is the comfort food at its finest! Add a gravy soaked bun and a side of crisp coleslaw and life doesn't get much better.
Now I used a pork boneless leg roast purely because it was on special and being the financially crippled person I am that made it a winner. Ideally though I would have used a nice pork shoulder but really, because the meat is slow cooked, it can be made using most cuts without the usual issues of drying it out, being tough etc.
The end flavour you get will also be affected by the type of cider you use. I think apple or pear are the best bet simply because those flavours are a natural match with pork but you can use whatever you like. I used a James Squire pear cider which had the perfect amount of sweetness without being overbearing (if anyone from this company wants to send me a free case feel free... just saying).
Need even more reason to cook up this little piggy?
Leftovers the next day. Enough said!
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| Leftover for lunch the next day, what a beautiful thing! |
With that in mind, here's how it's done!
Pulled Pork Buns
300ml cider (plus extra for on the job drinking...)
125ml (1/2 cup) apple cider vinegar*
3 garlic cloves, roughly chopped
2 onions, roughly chopped
3 tbsp extra-virgin olive oil
1/2 tsp chili flakes
Salt and pepper
To serve: Fresh bread rolls and coleslaw
**Notes: If you don't have apple cider vinegar you can substitute it for white wine vinegar.
Heat the oil in your slow cooker and saute the garlic and onions for 5 min or until the onion turns almost translucent.
Add the pork (fatty side down) and let it cook for a further 5 minutes.
Add the remaining ingredients, seasoning well with your salt and pepper, and set your cooker for between 5-6 hours (it will be done after 5 but giving it that little bit longer makes it just that more tender).
When cooked, remove the pork and use a fork to shred it and pull it apart into strips. Spoon it onto your bread roll and drizzle a generous amount of the cooking liquid over the top (this soaks right into the bun!).
Serve with a side of coleslaw.
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