Slow-Cooked Shredded Pork

This dish is similar to pulled pork but it slow cooks on the hob instead. I came across it when my oven broke and resorted to braising meat this way. I'm really pleased with the outcome, since the cooking broth it creates makes an excellent base for a soup, such as spicy parsnip or some other root veg like that.

Ingredients

1 small pork shoulder, fat trimmed off and cut into 4 chunks
1 tablespoon high-heat cooking oil, i.e. rapeseed or sunflower.
2 teaspoons sea salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon sage
1/4 teaspoon ground coriander (optional)
a few grinds of black pepper
3 cups of braising liquid: I like to use two 12 oz. bottles of beer, or one bottle of beer and 400ml stock, chicken or veg
1 small bottle of cider (optional but recommended)
A splash of BBQ sauce, something with a smoky taste and preferably a bit of sugar in it.

Instructions

Season the pork shoulder chunks with the salt, spices, sage and black pepper. 

Heat the oil in your stove-top safe slow cooker or casserole dish, adding in a couple of the off cuts for flavour if you want. Brown the meat on all sides. Take the time to develop a crispy outer layer on the meat to add flavour to your meat.

After browning the pork, remove it to a plate (and throw away the off cuts), then return the meat to the pot and add the braising liquid. This is where you can spoon off the fat if you want, but I don't bother if there is only a small amount! Set your slow cooker on high for 6 hours, or use your casserole dish on your hob (low simmer for 2.5 - 3 hours). When meat is cooked, remove to a cutting board, shred with two forks, then return to the sauce. Serve with coleslaw and a Ciabatta roll or you could do what I do and eat it on its own! It's too irresistible.