When we were in the supermarket yesterday my other half spotted a pork shank. It was super cheap and we thought it would be fab in the slow cooker. So today we made pulled pork with it. Here’s the recipe:
- 1 pork shank
- 1/2 tsp dried rosemary
- 1tsp dried oregano
- 1 tsp smoked paprika
- A pinch of fennel seeds
- 3 cloves
- 1 ham stock cube
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 4 cloves garlic, crushed
- Ground black pepper
- 1tsp chopped Thai basil (optional – this is one of the herbs we’re growing at the moment and it has a hint of aniseed that works well in this dish but miss it out if its not something you have in)
- 300ml water
For the sauce:
- 1 tsp sugar
- 1 tsp vinegar (white wine or cider vinegar would work best)
- Put the pork shank and all the dry ingredients in to the slow cooker and coat the meat well.
- Add the water, put the lid on and cook on low for 5-6 hours.
- Take the meat out of the slow cooker and break it apart with 2 forks. Discard any fat, bones and sinue.
- Tip the juices in to a pan with the sugar and vinegar and boil for 10-15 mins until reduced and starting to thicken. If you want to thicken it a little more mix a teaspoon of cornflour with a little water, add it in to the sauce and mix well until thickened.
You can serve however you want but we had it in crusty rolls with corn on the cob and onion rings.