Cook once, eat twice
Everyone loves to say “Here’s one I made earlier” and bring out a quick-butbrilliant meal. Make a big batch of succulent spiced pulled pork and you’re sorted
Slow cooker pulled pork
RECIPE AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPHS:HANNAH HUGHES. STYLING: TONY HUTCHINSON
NEXT MONTH Chicken curry – it’s even better second time around
Serves 8
Hands-on
time 15 min
Simmering
time 6 hours on low or 4 hours on high
You’ll
also
need Slow cooker (or see Know-how)
KNOW- HOW
If you don’t have a slow cooker you can cook this in the oven using a casserole: set your oven to 130ºC fan/gas 2. Add all the ingredients (except the coriander/limes) to the casserole and add 275ml water. Top with a cartouche (compostable baking paper cut to slightly larger than the casserole, wet slightly, then scrunched up). Put the lid on and cook for 3 hours. Check the pork, stirring and adding a little more water if it looks too dry. It should be saucy and rich. With a slow cooker there’s no need to brown any ingredients. If you’re using a flameproof casserole you could brown the onions and meat first with a little oil to add some caramelisation.