Cajun Pulled Pork: Difference between revisions
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I am experimenting with [[Spice|spice]] mixes from [[Taste Sensation Ltd]]; their Tex Mex marinade was wonderful so I arranged to get samples of their popular blends. | |||
As this is an experiment I bought 1.4kg of [[pork shoulder]] and got the butcher to cut it into three slices. This recipe uses one of those slices. I can use the other two to experiment with more of the [[Taste Sensation]] seasonings. | As this is an experiment I bought 1.4kg of [[pork shoulder]] and got the butcher to cut it into three slices. This recipe uses one of those slices. I can use the other two to experiment with more of the [[Taste Sensation]] seasonings. | ||
Revision as of 09:51, 8 December 2019
| Cajun Pulled Pork | |
|---|---|
 |
| Servings: | 2 |
| Calories per serving: | 1931 |
| Ready in: | 8 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 6th December 2019 |
I am experimenting with spice mixes from Taste Sensation Ltd; their Tex Mex marinade was wonderful so I arranged to get samples of their popular blends.
As this is an experiment I bought 1.4kg of pork shoulder and got the butcher to cut it into three slices. This recipe uses one of those slices. I can use the other two to experiment with more of the Taste Sensation seasonings.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1400 g pork shoulder
- 2 medium red onions, peeled and chopped
- 1 lemon cut into eight pieces
- 2 tablespoon Taste Sensation Cajun Seasoning
- 200 ml red wine
- 1 tablespoon of muscovado sugar
Method
- Squeeze the lemon to collect the lemon juice while retaining the lemon pieces
- Pour the red wine and lemon juice over the [Pork
- pork]]
- Sprinkle the Taste Sensation Cajun Seasoning over the pork and rub it
- Line the slow cooker with the chopped onions and lemon pieces
- Lay the pork shoulder over the lemon and onions
- Sprinkle the muscavado sugar over everything
- Slow cook on medium heat for 8 hours, turning now and then
- If it looks to be drying out too much add a little extra liquid, water or beverage of your choice!
- If you are able, about halfway through remove the rind and excess fat, together with the lemon pieces
- After eight hours, shred the pork with two forks and mix into the gravy
- Serve!
Serving suggestions
There are lots of great ways to serve pulled pork:
- In rolled up soft flour tortillas with crispy lettuce and onions
- In taco shells with a salad mix and sour cream
- As you would serve roast pork
- As a pizza topping
- As part of a tapa
Chef's notes
This was very, very good. Impressed with the Cajun Seasoning, not too hot but had tangy, herby notes. I needed to add a little extra liquid near the end, but only 50 ml or so.
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