Difference between revisions of "Cajun Pulled Pork"
From Cookipedia
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|Image = [[Image:Cajun Pulled Pork recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Cajun Pulled Pork recipe.jpg|300px|alt=Electus]] | ||
}} | }} | ||
+ | [[Image:Cajun Pulled Pork ready to cook.jpg|thumb|300px|right|Ready to cook]] | ||
[[Image:Cajun Pulled Pork Ingredients.jpg|thumb|300px|right|Minimal, but high quality ingredients]] | [[Image:Cajun Pulled Pork Ingredients.jpg|thumb|300px|right|Minimal, but high quality ingredients]] | ||
[[Image:Taste Sensation spices with added cats.jpg|thumb|300px|right|A sample of Taste Sensation spices, with added cats]] | [[Image:Taste Sensation spices with added cats.jpg|thumb|300px|right|A sample of Taste Sensation spices, with added cats]] | ||
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| 1 [[Lemon|lemon]] cut into eight pieces | | 1 [[Lemon|lemon]] cut into eight pieces | ||
| 2 tablespoon [[Taste Sensation Cajun Rub]] | | 2 tablespoon [[Taste Sensation Cajun Rub]] | ||
+ | | 200 ml [[red wine]] | ||
+ | | 1 tablespoon of [[muscavado sugar]] | ||
}} | }} | ||
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{{RecipeMethod | {{RecipeMethod | ||
− | | Squeeze the [[Lemon|lemon]] to collect the [[ | + | | Squeeze the [[Lemon|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 Rub]] over the pork and rub it | | Sprinkle the [[Taste Sensation Cajun Rub]] over the pork and rub it | ||
| Line the [[Slow Cooker|slow cooker]] with the chopped [[Onions|onions]] and [[Lemon|lemon]] pieces | | Line the [[Slow Cooker|slow cooker]] with the chopped [[Onions|onions]] and [[Lemon|lemon]] pieces | ||
| Lay the [[Pork shoulder|pork shoulder]] over the [[Lemon|lemon]] and [[Onions|onions]] | | Lay the [[Pork shoulder|pork shoulder]] over the [[Lemon|lemon]] and [[Onions|onions]] | ||
+ | | Sprinkle the [[muscavado sugar]] over everything | ||
| Slow cook on medium heat for 8 hours, turning now and then | | Slow cook on medium heat for 8 hours, turning now and then | ||
| Remove the rind and shred the [[Pork|pork]] with two forks | | Remove the rind and shred the [[Pork|pork]] with two forks |
Revision as of 11:50, 7 December 2019
Im experimenting with spice mixes from Taste Sensation Ltd; the tex mex rub was wonderful so I arranged to get samples of their popular blends.
I've used smaller amounts of pork shoulder than I normally would which will allow me to try lots of different flavourings.
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 Rub
- 200 ml red wine
- 1 tablespoon of muscavado 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 Rub 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
- Remove the rind and shred the pork with two forks
- Serve!
Serving suggestions
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
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