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Slow cooker red roast pulled pork

Red roast pulled pork on eatlivetravelwrite.comJanuary. Whilst many look on it as the month of “fresh starts” others aren’t quite so excited about it. If you’re in the Northern Hemisphere, it’s cold (it can be bitterly cold), dark and grey. And, unless you’re out skiing or tobogganing or enjoying the snow in some other form of winter sport, much of the contact you have with it will be trudging through it on your way to work or shoveling your sidewalk. Not the best fun ever… I’ve never been one for the winter, even when I lived in Australia or France, for that matter where I though the winter was quite cold enough, never mind that I live in Toronto now where it was something like -25˚C with the wind chill yesterday!

With temperatures like that, you’re much more likely to find me at home rather than out.  After all those parties in December, in January I’m a homebody – in French it’s known as “le cocooning”.  In winter, I’ll be embracing my kitchen rather than the great white outdoors – there tends to be a lot of baking (for others) and comfort food happening in my house in January and February.

Pulling red roast pulled pork on eatlivetravelwrite.comHowever, comfort food tends to evoke thoughts of rich, hearty meals that sometimes take a long time to prepare. If you’ve spent any time entertaining in December (or attending parties) this might be the last thing you feel like doing or eating. But fear not – here’s where your slow cooker comes in.

Slow cookers are great for helping prep hearty, flavourful meals with not much “hands-on” time. Stews and soups in particular are wonderful ways to make the most of your slow cooker and mine often comes into play over the long winter months.  Something I have been experimenting with over the past little while, though, has been pulled pork and it, too, is an excellent way to make use of your slow cooker.

Pouring sauce on pulled pork on eatlivetravelwrite.comI took the inspiration for my recent preferred iteration of pulled pork from a favourite  dish – red roast pork – which I make regularly.  That is a dish that is quick and easy enough to make during the week but it also plates up nicely for guests.  The flavours of the marinade are intense and I figured they might work really well in a pulled pork version too.

Pulled pork, slaw and buns on eatlivetravelwrite.comIn the slow cooker, the marinating takes place as the meat cooks, so once you have the meat in the slow cooker, it’s very hands-off.  A great dish to come home to if you’ve cooked it while you’re at work or cook it overnight on a weekend for a fabulous lunch for the next day.

Putting slaw on pulled pork on eatlivetravelwrite.comThe smell in the house while the meat is cooking is amazing – if you’re cooking it overnight, you might wake up very hungry indeed!

Slow cooker red roast pulled pork on eatlivetravelwrite.comThe pork is tasty enough just to enjoy on its own – perhaps with some sautéed Asian greens and a little steamed rice, but it does well in a bun with some Asian-inspired slaw too. This is so good that I’ve made it three times since mid-December. It’s perfect January-February comfort food fare.

Want the recipe for this slow cooker red-roast pulled pork? Head on over to JamieOliver.Com!

Also check out 5 Tips for nailing your Slow Cooker Recipes.

 

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8 Responses to Slow cooker red roast pulled pork

  1. Jennifer January 31, 2015 at 13:57 #

    Thank you for this! I just ordered a slow cooker so am looking for all the inspiration I can get.
    Stay warm! 🙂

  2. Mr. Neil February 1, 2015 at 12:32 #

    Absolutely wonderful flavours and texture – the crisp slaw is a perfect textural complement. For an easy-peasy dish that cooks whilst you’re at work or overnight…glorious.

    I might consider adding a touch of liquid smoke as well, for an even richer flavour.

    Paired this with a Chinon: French Cabernet Franc (with a touch of Cabernet Sauvignon) from the Loire Valley. Not too heavy, I thought it would go nicely and not overwhelm the slaw.

    • Mardi Michels February 1, 2015 at 17:59 #

      Hmmm, not sure the liquid smoke would work so well with these flavours but it’s definitely great with other versions of pulled pork!

  3. Marlene February 2, 2015 at 08:54 #

    This looks delicious; just the thing for this cold and snowy day! And may I say, I’m totally charmed by your use of the word ‘whilst.’ That’s one we just don’t hear much anymore here in Canada.

    • Mardi Michels February 2, 2015 at 09:05 #

      Thanks Marlene – I’m not sure where that comes from but it’s what I say and write. A few people have made fun of me for writing this in emails saying it sounds “old fashioned”. 🙁 And yes, the pork is a GREAT dish for a day like today!

  4. Tami February 9, 2015 at 19:51 #

    Couldn’t hang round til July waiting to eat comfort food Down Under so was dinner last night!!!

    OMG this was absolutely sensational Mardi – right down to the dressing on the slaw. Unfortunately no Chinon: French Cabernet Franc in the wine cabinet – had to make do with a Marlborough Three Trees Sav Blanc which was better than no wine 😉

    Even better than another pulled pork recipe you shared some time ago.

    Thanks for such a fuss free week night dinner 🙂

    • Mardi Michels February 11, 2015 at 09:20 #

      Tami that is WONDERFUL to hear that you made and enjoyed this one! We love it a lot too! Thanks for letting me know!

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