Piri Piri-Style Pulled Pork with Apple and Cucumber Salsa
Flavoursome pulled pork prepared with a piri piri seasoning and chopped tomatoes. Serve in burger buns with a crunchy apple and cucumber salsa.
- 1 x 1.6kg boneless pork shoulder joint, rind and skin removed
- 2 tablespoons prepared piri piri seasoning
- 1 x 400g can chopped tomatoes with garlic
- 6 brioche hot dog or burger buns of your choice
- Potato wedges, to serve
For the Apple and Cucumber Salsa:
- 2 medium green apples, cored and diced
- ½ cucumber, deseeded and diced
- Large handful freshly chopped mint, optional
- 1 tablespoon lemon or lime juice
- 2 teaspoons runny honey
Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint. Season all over with piri piri seasoning.
Pour the chopped tomatoes into the base of the slow cooker and stir well.
Add the pork joint and spoon over the sauce. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW, or according to the manufacturer’s instructions for your slow cooker.
Meanwhile, prepare the salsa, in a medium bowl mix all the ingredients together, season, cover and set aside.
`Pull’ the cooked pork apart in the slow cooker by securing with a fork and shredding the meat with a second fork.
Serve the pulled pork, with extra sauce in flatbreads or rolls, the salsa additional serving accompaniments.
Use any leftover pulled pork as a topping for jacket potatoes, toasted
sandwiches, flatbreads or in tacos. To store, cool any leftover pulled pork,
transfer to a plastic food container and refrigerate for up to two days. Ensure
pork is piping throughout before serving.
Follow step 1. Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Place the pork into a small to medium-sized, foil-lined roasting tin or ovenproof casserole dish. Season the joint all over with the piri piri seasoning. Pour the chopped tomatoes around the joint. Cover tightly with extra foil or the casserole lid and cook in the oven for about 5 hours or until tender. Remove the joint the oven and leave to rest in the cooking liquor, covered for 20 minutes. Transfer the pork to a chopping board (reserve the cooking liquor) and `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork, spoon over any remaining sauce and use as required.