I will admit now that I hate barbeque sauce. I have just always found it to be way too rich and salty for me and whenever anything is prepared in barbeque sauce I am always running away!
When I first discovered pulled pork (I think it was in 2010) I had seen a recipe in a magazine and gave it a go. It was with the traditional barbeque sauce and way too much brown sugar and I hated it.
I then spent a good six months perfecting it until I had it spot on.
Then I changed it around a bit and added a few more Indian spices and this is the version that I have now!
I love this method and it’s really easy to make and unlike many versions doesn’t require an overnight marinade.
The preparation time can take a while. This is because you have to measure out the different spices before you start cooking.
The spice blend can be altered so that you can have more/less spice depending on how curry like you enjoy your pulled pork.
- Medium Pork Shoulder
- 1Tbsp Pork Seasoning
- 1Tbsp Cumin
- 1Tbsp Coriander
- 1Tbsp Coriander Seeds
- 1Tbsp Fennel Seeds
- 1Tbsp Paprika
- 1Tsp Mustard
- 1Tsp Mixed Herbs
- Salt & Pepper
- 1Tbsp Olive Oil
- In a small bowl mix together all the seasonings until they are all mixed well.
- Place the pork shoulder in your slow cooker on a low heat.
- Rub the olive oil into the top of the shoulder and round the sides so that it becomes nice and sticky.
- Rub in the seasoning to where you’ve added the olive oil so that you’re creating a nice layer of Indian spice.
- If you have any left over put in the bottom of the slow cooker.
- Cook on low for six hours and then serve.
This blog post is sponsored by Lakeland and their family slow cooker.
You can get the exact same slow cooker that we used to make this recipe. This Lakeland slow cooker is like a dream come true to us and you can find out more about it by clicking here and reading our review.
Alternatively you can click here (or the banner to the left) and purchase the exact same one that we have!