These ingredients will make double the amount of pulled pork needed for this recipe. We recommend saving half (you can freeze it) and enjoying it with another dish, like our Chipotle Pulled Pork Taco or Chipotle Pulled Pork Burrito.
1.4kg pork shoulder roast, free range & skin on
2 tbsp Gewürzhaus Chipotle Pulled Pork Rub
1 large onion, diced
2 garlic cloves, finely chopped
Chicken stock, approx. 500ml
Juice of 2 oranges
1 tsp apple cider vinegar
1 tbsp coconut sugar
1 cup brown rice
2 corn cobs
½ red onion, halved & finely sliced
3 tomatoes, diced
dash of white vinegar
1 ripe avocado
2 tsp Gewürzhaus Guacamole Spice
2 heaped tbsp whole egg mayonnaise
1 tsp Gewürzhaus Chipotle Pulled Pork Rub
Juice of ½ a lime
Butterfly the pork roast so that you can spread it reasonably flat into the base of a slow cooker, skin side down. Add spice, onion, garlic, sugar, vinegar and juice. Spread roughly over and under the meat.
Add enough stock to roughly half cover the meat.
Slow cook on low for 7 hours or overnight, with the lid closed.
In the last hour of cooking, leave the lid open and increase the temperature to HIGH.
At the same time, remove the skin and fat and place into a pre-heated cast iron pan (Place a splatter guard on top as the pork can pop and spray hot oil). Cook on LOW heat to render the fat, adding a good pinch of salt. Carefully pour off the oil into a glass jar as the fat liquifies. This makes great dirty “Schmalz”, a German delicacy which is spread on bread just like butter. You can also use the fat for cooking, especially frying.
Continue to cook the remaining skin, turning occasionally, until it is crisp and you can break it into small pieces of crackling. This may take an hour. Set aside to sprinkle on your recipe of choice.
Shred the meat using two forks. You can do this in the slow cooker in the liquid or remove the meat first.
Taste before serving – you may like to add a touch more apple cider vinegar or orange juice to balance the flavours.
Cook the brown rice according to packet instructions.
Char the corn cobs in a cast iron pan on medium heat, turning regularly. When cooked, strip the kernels off the cobs and set aside.
To make the tomato salsa, combine onion, tomatoes and ¼ teaspoon of salt in a small bowl. Just before serving, stir through a dash of white vinegar.
To make the guacamole, ash up the avocado with spice in a small bowl. Set aside.
To make the Chipotle Mayonnaise, mix the rub and juice of half a lime into the mayonnaise. Combine well, then set aside and stir again before serving.
To assemble, take out four large, flat bowls, arrange the corn, pulled pork, rice, salsa, guacamole and mayonnaise. Sprinkle with crackling and coriander to serve.
There may be more liquid in the slow cooker than you think you will use. This is gelatinous, old-school superfood, so don’t throw it out. Add it to your next soup or gravy, stew or sauce. That’s if you don’t eat it all with the pulled pork!
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