Here are three recipes. They are from the US so some measurement conversion and ingredient substitution may be required.
Quote:
“Mexican Pulled Pork Tacos
Ingredients:
1 medium-size onion, coarsely chopped
1 boneless pork shoulder roast or picnic roast (about 3 1/2 pounds)
1 medium-size sweet red pepper, cut into 1/4-inch squares
1 medium-size sweet green pepper, cut into 1/4-inch squares
1 can (14.5 ounces) jalapeno-flavored diced tomatoes
2 teaspoons ground cumin
11/2 teaspoons garlic salt
11/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 jar (4 ounces) diced green chiles, drained
1 can (11 ounces) corn kernels, drained
3 tablespoons tomato paste
16 tortillas
Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream
Directions:
1. In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 11/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker (photo 3); heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
Servings: 8 servings. ”
Quote:
“BBQ Pulled Pork
Ingredients:
Pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce, or 2 cups of your own homemade sauce
1 cup chopped onion
Preparation:
Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw.
Serves 8 to 10.
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EZ Pulled Pork
Ingredients:
1 (5 pound) pork butt roast
salt and pepper to taste
1 (14 ounce) can beef broth
1/4 cup brewed coffee
Directions:
Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Servings: 8-10 ”
Pulled pork
