Ohana Winery’s Zoe Young is always looking for something easy and tasty to throw in the slow cooker in the mornin, so dinner will be waiting for her later that day.
One of the her absolute favourites is a cider braised pulled pork created with some of her delicious Cheeky Tiki Dry Apple Cider.
“It’s incredibly easy to whip up and so versatile to serve, plus there is always heaps of leftovers to pop in the freezer or enjoy for the rest of the week,” Zoe said.
“We love piling the pork onto fresh bread rolls with a big spoonful of creamy vinegar-y slaw – but it’s equally tasty paired with a green salad and grilled cob of corn, as a delicious filling for tacos or burritos or piled high over corn chips as nachos.”
Recipe
You will need:
- 1 pork shoulder (2kg is a good size, bone-out)
- 2 stubbies of Cheeky Tiki dry cider
Spice rub:
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
Method:
- Blend the spice rub ingredients together in a small bowl
- Rub mix all over the pork shoulder
- Gently place pork shoulder in the slow cooker, skin side up.
- Add one and a half stubbies of dry Cheeky Tiki Cider. You can always add the extra half a stubby later if you feel it needs more.
- Set the slow cooker to low and leave it alone for 8+ hours.
- When you’re nearly ready to eat, use some tongs to peel off the pork skin and discard. Carefully get out the remaining pork roast (it should be falling apart) and place into a bowl. Using two forks, shred the meat and have a taste.
- Carefully pour the cider braising liquid into a jug and save this for later.
- Add the shredded pork back into the slow cooker. Add some of the braising liquid back into the pork until it seems moist and juicy.
- Serve it up on fresh bakery bread rolls with some creamy slaw and a drizzle of barbecue sauce
Other recipes: QCWA Bundaberg ginger beer cupcakes
