700 g (1 lb 6 oz) boneless pork shoulder joint, trimmed of fat
1 tablespoon treacle
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cumin
2 teaspoon crushed dried red chillies
4 teaspoon salt
leaves from 2-3 thyme sprigs
1 onion, sliced
200 ml (7 fl oz) hot chicken stock pepper
4 hamburger buns, split
4 lettuce leaves, shredded
3 tomatoes, thinly sliced
1 dill cucumber, drained and sliced


1.Preheat the slow cooker if necessary. Remove the strings, unroll the pork joint and make a cut through the middle to reduce the thickness by half.
2.Place in the slow cooker pot and spread with the treacle. Mix the ground spices, chillies, salt and thyme leaves together and season with pepper
3.Rub over the pork joint, then tuck the onion slices around it. Pour the hot stock over the onions, then cover with the lid and cook on high for 5-6 hours or until the pork is very tender.
4.Place the pork on a chopping board and pull into shreds using 2 forks.
5.Top the bottom halves of the buns with the lettuce, tomato and dill cucumber, then pile the hot pork on top.
6.Add a few of the onion slices to each bun and drizzle with the cooking juices. Replace the tops of the buns and serve.
7.FOR HERBY PULLED PORK, follow the recipe above to prepare the pork and spread it with the treacle.
8.Mix the crushed dried red chillies, salt and thyme leaves with 2 finely chopped sage sprigs and rub over the treacle-spread pork. Add the onion and stock and continue as above.

Leave a Reply

Your email address will not be published.