If you’ve had enough of standing over a hot stove in the last couple of weeks, then try this recipe using your slow cooker. It really is simple. Plus it contains beer – bonus!
The ingredients in this dish give a great flavour to the pork and make it very tender. It is the first time that I have shredded meat in this way and slow cooking allows you to use a cheaper cut. If you have kids in the family, this would be an interesting change to everyday dinners.
I used a huge piece of pork shoulder (off the bone) to make enough food for at least 8 people. My slow cooker is 6 litres/quarts, so it takes this amount quite easily. If your slow cooker is a little smaller then adjust the size of the meat and reduce the liquid accordingly.
I served this with flour tortillas, but it would also be good with bread rolls or baked again into enchiladas. Tacos might be a little more difficult to eat, as there is quite a good amount of sauce!
Ingredients – serves 8:
- approx 2kg/4 lbs pork shoulder, off the bone (remove any netting or string)
- 2 onions, thinly sliced
- 1 cup lager or light beer
- 1/3 cup smokey BBQ sauce
- 2 teaspoons ground cumin
- 2 teaspoons Mexican chilli powder, plus extra to serve
- 1 and 1/2 teaspoons ground coriander
- 1/2 teaspoon dried chilli flakes (or more, to taste)
- flour tortillas, sour cream and guacamole, to serve
- Heat a large frying pan over a medium/high heat and brown the pork on all sides. Place into your slow cooker.
- Fry the onions for about 5 minutes until softened and just starting to turn golden. Place into the slow cooker.
- Pour the beer into the frying pan to de-glaze, then stir in the remaining ingredients. Bring to the boil, then carefully tip into the slow cooker.
- Cook on low for 9-10 hours.
- Remove any excess fat from the pork, (if you have a rind then you can grill this at a later time to make crackling), then use two forks to shred the meat back into the sauce.
- Once shredded, cook for another 30 minutes on high.
- Serve with tortillas and accompaniments.