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Slow cooker pulled Christmas pork
Slow cooker pulled Christmas pork
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Prep Time:
20 minutes
Cook Time:
430 minutes
Total Time:
450 minutes
"Slow-cooked pork belly, effortlessly tender, with the juices transformed into a flavorful gravy."
Ingredients:
  • 1kg piece pork belly
  • ¼ tsp mixed spice
  • ½ tsp sweet paprika
  • 375ml (1 ½ cups) chicken style liquid stock
  • 54.00 gm maple syrup
  • 3 garlic cloves, crushed
  • 2 brown onions, cut into thick wedges
  • 3 fresh sage sprigs
  • 2 fresh rosemary sprigs
  • 20g butter, at room temperature
  • 20.00 ml plain flour
Instructions:
  • Score the skin in a diamond pattern using a sharp knife, making sure not to cut into the flesh. Then sprinkle the pork with paprika, mixed spice, and season.
  • In a large frying pan over medium heat, heat oil until shimmering. Add pork, skin-side down, and cook for 5 minutes until crispy and golden.
  • In the slow cooker, layer stock, maple syrup, garlic, onion, sage, and rosemary. Add the pork on top of the mixture. Cook on low for 7 hours until the pork is tender.
  • Move pork to a cutting board. Keep the cooking liquid in the slow cooker. Peel off and discard pork rind. Use two forks to shred the pork. Mix in some of the cooking liquid to keep the pork moist.
  • Strain liquid from slow cooker and discard solids. Skim off excess fat. Combine butter and flour in a bowl. Bring the liquid to a boil. Whisk in the butter-flour mixture until thickened. Serve the pork with the sauce.

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