Piri Piri-Style Pulled Pork
Tender, tasty and slow-cooked, our Piri Piri-Style Pulled Pork recipe brings a bit of that well-loved Portuguese flavour to your dinner table. Simple to make and simply delicious - what could be easier than putting three ingredients into one pot or a slow cooker and leaving it to work its magic?
- 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
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.
`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 with a selection of serving accompaniments.
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.
Got leftover pulled pork? Have a look through our collection of Leftover Pork Recipes for some tasty meal ideas.