The slow cooker must be one of my favourite kitchen inventions. Who doesn’t love coming home to find most of dinner cooked already?
I do find that I get bored of making stews and casseroles, and love to find new ways to use the slow cooker – I like making “roasts” and will often use it to make congee (“jook”) as well. One of my sisters uses hers to make her version of Hainanese chicken rice.
This BBQ pulled pork takes very little effort and makes a great burger filling. I serve it with gherkins and this time I also made kumara wedges to go with it. For these, all I did was peel and cut two purple kumaras into generous wedges , season and toss them in olive oil and then I stuck them in the oven until they were soft on the inside and crispy on the outside.
I also made an apple and dill slaw which came from the March 2012 Taste magazine. Rather than a creamy slaw, this one is very sharp and refreshing. I’ve included the recipe here, but do think that if you decide to make it, make a smaller quantity of the dressing. My slaw was drowning in it!
BBQ pulled pork
700-800g boneless, skinless pork roast (such as shoulder or collar)
1/2 C good quality BBQ sauce
Spray the inside of the slow cooker with an oil spray. Put the pork in and pour over the BBQ sauce.
Cover and cook on high for 4-6 hours or until falling apart. If you can, turn it over once or twice during the cooking, but this isn’t necessary.
Take the pork out and shred it up using forks. Sprinkle over brown sugar, chilli powder and salt to taste (depending on if you prefer it sweeter, spicier or saltier!). Pour over the liquid from the slow cooker and stir until everything is combined.
Serve with bread rolls and gherkins.
Apple and dill slaw
1 gala apple, quartered, cored and very thinly sliced
1/4 small green cabbage, cored and very finely shredded
sea salt and black pepper
1/3 C lemon juice
1/2 C extra virgin olive oil
bunch dill, leaves coarsely chopped
a few flat-leaf parsley leaves
Combine the apple and cabbage in a large bowl and toss to combine well. Season to taste with sea salt and freshly ground black pepper, drizzle with the lemon juice and oil, scatter over the dill and parsley and gently toss to coat.