Slow Cooker Pulled Pork Shoulder

Name: Slow Cooker Pulled Pork Shoulder
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 6
Ingredients: 2.8 lbs pork shoulder (skin removed (1.3kg)); 3/4 cup white wine ((200ml)); 6 garlic cloves (whole); 2 tbsp fennel seeds; 1 tbsp preserved lemon peel; 1 tsp chilli flakes (red pepper flakes); 1 tbsp oregano (dried); 1 tbsp fresh thyme (finely chopped); 1 tbsp fresh rosemary (fienly chopped); 2 tbsp sea salt flakes; 1 tbsp olive oil

Prep 10 min Cook 10 hr Serves 6 Source

Ingredients

2.8 lbs pork shoulder (skin removed (1.3kg))
3/4 cup white wine ((200ml))
6 garlic cloves (whole)
2 tbsp fennel seeds
1 tbsp preserved lemon peel
1 tsp chilli flakes (red pepper flakes)
1 tbsp oregano (dried)
1 tbsp fresh thyme (finely chopped)
1 tbsp fresh rosemary (fienly chopped)
2 tbsp sea salt flakes
1 tbsp olive oil

Steps

1
If your pork shoulder has the fatty skin on make sure to remove it first. Rub all the herbs and salt all over the pork shoulder on all sides.
2
Heat the olive oil in a large skillet or frying pan on a high/medium heat. Brown the pork on all sides (roughly 30 seconds each side). Add it to the slow cooker.
3
Add the wine to the pan to deglaze and scrape any brown bits with a wooden spoon then pour it over the pork in the slow cooker. You won’t need to cook the wine for more than 1 minute in the pan.
4
Add the peeled, whole garlic cloves and chilli flakes to the slow cooker, cover and cook on low for 10 hours.
5
After 10 hours, turn the slow cooker off remove the pork to a cutting board and shred with two forks. Serve with sides of choice or in sandwiches. *see serving suggestions in notes.