Super Simple Pulled Pork

Less is more...

There’s not really much that can go wrong with this 2 ingredient recipe and it is certainly the essence of less is more. Good pork can be a tasty and nutritious option. Among other things, it is a great source of B1 aka Thiamin. This vitamin plays a critical role in energy metabolism and, therefore, in the growth, development, and function of cells. This recipe is definitely going to give you a good dose of B1 in a tasty way. It can be eaten with rice, potatoes, rolls or just by itself. You can always multiple the recipe as needed to bulk cook. It will keep in the refrigerator for 3-4 days or can be frozen for 3-6 months.

Servings: 4+

Prep Time: 15 Minute

Cook Time: 50 Minutes or 4-10 hours

Bulk Ingredients:

• 1.2kg / 3lbs of pork shoulder (bone removed)

• 200g / 3/4 cup (ish) of good quality apple sauce

• 1-2 tbsp olive oil

Spices:

• Salt & pepper

Method:

Sprinkle salt generously (more than you think) over the meat and rub into all sides, especially the skin. Whilst you’re doing this place a pan on high heat with 1-2 tbsp of oil until hot enough to sauté. Place the meat skin side down for 5 minutes or until a good crust has formed. Then briefly sear and seal the meat for 1-2 minutes on the remaining sides.

Place the meat into a slow cooker or pressure cooker and pour the apple sauce over the top. That’s basically it. If you’re using a slow cooker just stick this on high for 4-6 hours or low for 8-10 hours. If you’re using a pressure cooker then you may need to add some water for the liquid minimum. Cook on a meat/stew setting for 50 minutes (this may vary depending on the brand).

After the cooking time has elapsed, you can shred the meat. If you’re not a fan of eating the skin then remove it and discard first before shredding. Using two forks, the meat should pull apart with ease and mix with the juices that developed when cooking. After shredding the meat stir thoroughly ensuring all chunks have been shredded and serve.

There you have it. I prefer to eat this with rice but it is equally good with mash, warm bread rolls or by itself. Enjoy!