Get some pork on your fork

We like to ease into our Crafternoons nice a sloooooowwww. General chit-chat, discussing GRAND ideas and going off on numerous tangents many a times before coming back to the original reason why we got together- to make Christmas crafts. Before any of this crafting could go down last Friday it was absolutely necessary that we filled our little Santa bellies with a scrum-diddly-umptious lunch. On the menu was a yummy 'Pulled Pork' recipe handed down to me by the pretty receptionist who I work with, Kylie, who shares my same obsession for food and attempting new recipes. It is a regular on a Monday morning that we debrief about the meals we cooked or ate over the weekend, with 'ooohs' and 'aaahs' as we re-live the enjoyment it brought to our palates. Get the slow cooker out peeps, this is definitely a recipe your friends will be asking for!

Slow Cooked Pulled Pork with Home-made Apple Chutney

Pulled Pork Ingredients:

2-3kg boneless pork shoulder

2 large onions chopped

1 tbs ground cumin

1 tbs ground coriander

Salt & pepper to taste

1 1/2 cups water

A few (generous) dashes of Worcestershire sauce

1/2 cup Apple Cider vinegar

1 tsp sugar

1 bottle BBQ sauce

1 large onion chopped in rings

Place all ingredients (except BBQ sauce and extra onion) in your slow cooker and turn to the lowest heat setting. Cook overnight for approx. 8-9 hours. On completion remove meat and discard liquid from the slow cooker. Shred meat by gently pulling apart with hands or 2 forks and discard fatty pieces. Return shredded meat to slow cooker (keep on low setting) and add another onion and full bottle of BBQ sauce. Cook for a further 3-4 hours, stirring occasionally so edges don't burn.

Apple Chutney Ingredients:

2 large tart green apples chopped into small even pieces

1/2 cup chopped onion

1/4 cup red wine vinegar

1/4 cup brown sugar

1 tbs grated orange peel

1 tbs grated ginger

1/2 tsp mixed spice

Place all ingredients in a medium saucepan and bring to the boil. Reduce heat and simmer covered for approx. 30-40 mins. Uncover and simmer over low heat for a few minutes to cook off excess liquid. Allow to cool and refrigerate for up to 2 weeks.

Pulled Pork & Apple Chutney best served on a piece of fresh crusty bread with a side of coleslaw, potato chips and pink lemonade!