Carolina Pulled Pork

One of the the New Years Resolutions that I enforced onto Hubby-with-low-tolerance-levels was that he cook once a week and I will do my utmost to not to put my two penneth in whilst he is doing so.  I find it hard to let anyone into 'my' kitchen.  So finding a little recipe from an iPhone app on recipes for the Slow Cooker he set about this delicious dish.

Carolina Pulled Pork

Serves 8

2.6Kg Pork Loin (although we only used a 1.5Kg piece)

2 medium onions, finely sliced

2 tbsp brown sugar

1 tbsp paprika

2 tsp salt

1/2 tsp pepper

1 cup (23cl) cider vinegar

2 tbsp Worcestershire sauce

1/2 tbsp chili flakes

1/2 tbsp sugar

1/2 tsp mustard powder

1/2 tsp garlic salt (which Hubby substituted 1 chopped clove fresh)

1/4 tsp cayenne pepper

In a bowl mix the onions, brown sugar, paprika, S&P.  Coat the loin with the mixture and put into the slow cooker.

Mix the vinegar, Worcs. sauce, chili flakes, sugar, mustard, garlic and cayenne.  Pour a third of this sauce over the loin and refrigerate the rest.

Cook the loin on Low for 8 to 10 hours (as we were using a smaller piece, we put it on for 7-8 hours)

Add a further third of the sauce 30 minutes before the end of cooking, we also put the heat up to medium at this point.

Remove the joint and pull apart with forks and use the rest of the sauce from the fridge to taste as you pile the pork into bread buns.

We drained the onions and spices mixture from the slow cooker and used it as a spicy, pickled topping to the pork.  We also cut the loin into two parts the first part we shredded with forks and ate hot, served with homemade coleslaw and my Pinto Beans.  The remainder kept in the fridge and sliced thinly into sandwiches for a few days afterwards.