Citrusy Slow Cooker Pulled Pork

Delicious citrusy pulled pork in the slow cooker

Ingredients
– 1.5kg boneless pork leg
– 1 onion
– 3 garlic cloves
– 2 tsp chili flakes
– 1 tsp paprika
– 2 tsp ground coriander
– 1 tsp ground cumin
– Zest of 3 oranges
– 2 strips lime zest
– Juice of 3 oranges
– Juice of 1 lime
1 cup pale ale
– 1 cup stock (chicken or vegetable)

For the Slaw:
– ½ head green cabbage (roighly 500g)
– 1 red onion
– 30g pickled jalapenos (or dill pickles, to taste)
– 15g parsley
– Juice of 1 lime
– 1 tbsp neutral oil
– Pinch of sugar

To Serve:
– 8 brioche buns

Instructions

Trim the 1.5kg boneless pork leg, removing the skin and any excess fat while leaving some for flavour. Cut the pork into two large chunks, roughly 10–15 cm in size, so they sit flat in the pot.

Season all over with salt, pepper, and olive oil, then rub in 1 tsp paprika. Preheat your slow cooker or Instant Pot to sauté mode (level 6, ~190°C). Sear the pork on all sides until golden, about 8–10 minutes. Remove and set aside.

Reduce the sauté heat to level 2. Add the 1 onion (quartered), 3 garlic cloves, 2 tsp chili flakes, 2 tsp ground coriander, 1 tsp ground cumin, zest of 3 oranges, and 2 strips of lime zest. Sauté gently for a few minutes until fragrant. Squeeze in the juice of 3 oranges and 1 lime, then pour in 1 cup pale ale and 1 cup stock. Stir well and return the pork to the pot. If the pork isn’t mostly covered, top up with a little extra stock or ale.

Slow cook on LOW for 5–7 hours, checking from 5 hours onward. The pork is ready when it pulls apart easily with a fork. Once cooked, remove the pork from the pot and shred. You can skim excess fat from the cooking liquor or leave it for richness. If desired, reduce the cooking liquid to about 250ml to concentrate flavour before mixing the pork back through.

Once read to serve, finely shred the ½ head green cabbage using a knife or mandolin. Halve, peel, and thinly slice the 1 red onion. Finely chop 30g pickled jalapenos (or dill pickles, if preferred). In a small bowl, whisk together 40ml of brine from the jalapenos,  juice of 1 lime, 1 tbsp neutral oil, a pinch of sugar, and a little salt until the dressing tastes bright and balanced. Toss the dressing through the cabbage, onion, and jalapenos, then finely chop and add the 15g parsley. Mix well and adjust seasoning to taste.

To serve, toast 8 brioche buns. Pile them high with the pulled pork and slaw. Optional extras: a swipe of mayo, extra pickles, or a spoonful of reduced pork sauce for extra richness.