Comfort food is always welcomed in the winter time when staying in is a choice. Here’s Mardi Michel’s slow cooker red roast pulled pork recipe from JamieOliver.com
Slow Cooker Red Roast Pulled Pork
- 1kg pork shoulder, bone in
- 2 teaspoons vegetable or peanut oil
For the sauce:
- 1 large shallot
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 1 teaspoons Chinese five spice powder
- ½ cup (120mls) pomegranate juice
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 60ml (¼ cup) plum jam
Season the pork with salt and pepper, then heat the oil a heavy skillet over medium-high heat. Add the pork and sear until it’s nicely browned all over.
Remove the pork from the skillet and place in slow cooker. Increase the heat under the skillet to high and add about half of the pomegranate juice, scraping any browned bits leftover from the pork with a wooden spoon and stirring in.
Meanwhile, roughly chop the shallot and garlic and grate the ginger.
Once the liquid has reduced slightly, add the veg and spices and reduce the heat to low. Add the sugar, soy sauce and plum jam, gently stirring to combine.
Add the remaining pomegranate juice then gently pour the marinade over the pork in the slow cooker. Turn the pork a couple of times to make sure the marinade is evenly distributed around the meat, then set your temperature to “low” and cook, undisturbed, for 8-10 hours.
Very carefully remove the pork from the slow cooker with tongs, and let the marinade drain back into the cooker for a few seconds.
Skim off any fat that has collected on top of the marinade and carefully strain it into a small saucepan over a medium-high heat.
Using two forks, gently pull the pork apart, then transfer onto a serving board or a bowl and pour over the slightly reduced marinade.
Serve on buns with Asian-style slaw (dressing recipe here) or on plain white rice with sautéed greens.