I loved pulled roasts. So tasty and so easy in the slow cooker. And importantly they also hide my terrible carving skills 😉
- 1 leg of pork
- 2 tbsp GF BBQ sauce
- 2 tbsp coconut aminos (or soy sauce)
- 2 tbsp honey
- 1.5 cups hot beef stock
- 3 cloves garlic, finely chopped
Place the leg in the slow cooker, and pour over the hot stock.
Drizzle the honey evenly over the meat, then pour over the sauces and sprinkle in the garlic.
Place lid on and cook on low for 8 hours.
Remove leg and trim off fat (See the notes below if you want to use it to make crackling). Allow to rest, covered, for 15 minutes.
Use a fork to pull the meat off the bone and set aside.
Drain the liquid from the bottom of the cooker through a fine sieve.
Place the juices in a saucepan and bring to a gentle simmer, stirring regularly. Allow to simmer until it reduces down to a sticky sauce – it took about 45 mins. (Speed 1, 100C until simmering, then reduce to 80C with the measuring cup off for about 45 minutes)
Pour the hot sticky sauce over the pulled pork and serve in your favourite toasted bun, or with roasted veg and apple sauce. Yum! You can find my recipe for spelt rolls here.
This makes far too much for 1 serving for our family so I freeze the remaining meat with the sauce already on it in the container – defrosts beautifully. Makes for a great pie filling too.
If you want to make crackling (I generally don’t because I am tempted to eat far too much of it!) then you need to make sure the fat you have removed is patted very dry. Slash the fat with a very sharp knife then rub in a generous handful of salt very well and brush with olive oil. Place in a preheated very hot oven – about 230 for 30 mins and then reduce to 180C until perfectly puffed and crispy, about another 30 mins.