It’s no secret that pulled pork is delicious. If you’re a meat eater, it’s up there with indulgent sandwich fillings. I’ve finally found the perfect way to make this from
scratch, and the pulled pork sandwiches I make with this are great. They’re ridiculously juicy, packed full of flavour and bursting with succulent meat…
The main difference from shop bought pulled pork is that instead of being smothered in bbq, sticky sauce, this pork is slow cooked in water and then mixed with onions, garlic and a spice or two. Whilst it might not be smothered in sauce – I can assure you, you won’t feel like you’re missing out.
- A pork tenderloin fillet (around 400g)
- A slow cooker or an oven proof casserole dish
- Sea Salt
- Onion x 1
- Garlic clove x 2
- Teaspoon Paprika
- Teaspoon Agave syrup
- Teaspoon tomato puree
- 6 100% wholewheat bread buns
- The meat takes around 6-8 hours to cook depending on how thick it is, so you’ll have to just do it by eye. We used our slow cooker (it looked phallic hence no picture haha), fill the dish with water until it just covers the meat, and cook on a low heat. Every few hours you’ll need to pull the meat apart with a fork. It won’t pull as easily at the beginning, but by the end of about six hours it will be falling apart. If you don’t have a slow cooker I would imagine using a casserole dish and a low oven heat would work just the same!
- Dice up your onions and garlic, sprinkle with paprika, salt, pepper, agave syrup and a dash of oil. Oven bake at around 180 degrees Celsius until they’re soft.
- Chop up your salad and heat up your bread buns.
- Drain off the meat – making sure to add about a tablespoon of the water to the cooked onions. Throw the meat into the tray, add a teaspoon of tomato puree and mix away until the meat is coated.
- Load it all in buns and dig in!