Slow Cooking with the Ginger Pig!
Pulled Pork with a Spicy Rub (Slow Cooker/Crock Pot) Recipe
Today’s post is all about spice, comfort food and a new cookbook…..it’s a recipe that I have fallen in love with and that will be a frequent visitor to my kitchen, it’s easy to prepare and cook and is quite spicy too, it’s Pulled Pork in a Spicy Rub. The original recipe was taken from the amazing book Ginger Pig – Farmhouse Cook Book – and that was sent to me for review last year; I have used the book many times since I received it, and you will be seeing more recipes on Lavender and Lovage over the next few months, recipes such as Bag-Poached (Sous-Vide Poached) Bresse Chicken with Madeira Sauce, Wensleydale & Onion Tart, Sausage Rolls with Stilton, Baked Eggs with Wild Garlic and a BIG favourite of ours, Cheese & Rosemary Wafers. The key to this recipe’s success is simple – good quality free-range British pork, if you can get it, and a delectable spicy rub made with all of my favourite herbs, seasonings and spices.
The original recipe suggests cooking this pork dish in a conventional oven, long and slow……but, I am a BIG fan of long slow cooking in my slow cooker/crock pot when I am super busy, as I have been lately, so I decided to cook mine in the slow cooker for 8 hours, with amazingly successful results! The meat was meltingly tender and not dry and the whole pork joint was infused with wonderful spices with the most amazing aroma, which tantalised our taste buds as it cooked throughput the day. I decided to serve this tender pork join with some mini baguette bread rolls and an assortment of pickles – pickled red cabbage, gherkins, dill pickles, mustard, sliced onions and sauerkraut, and it was a delectable and comforting meal.
This recipe was a randomly picked recipe for Dom’s latest Random Recipe challenge over at Belleau Kitchen – this month we were asked to pick something from a NEW cookbook that we may have had as a Christmas gift, as I received NO new cookbooks this Christmas, I randomly picked a book from all my new books that had been sent to me for review last year and the Ginger Pig came up! As the run includes paprika in it, this recipe also qualifies for Vanesther’s Spice Trail challenge, as the spice for January is Paprika! Do try this recipe, it is a recipe for all seasons and I can see this being the perfect recipe for a BIG summer get-together, as part of a barbecue or a picnic, as well as being served for a mid-week “help yourself” meal too. It’s also perfect for the freezer, as the quantities were rather too much for us, so I popped the rest into the freezer for future enjoyment.
That’s it for today, see you soon with more tasty recipes and culinary news! Karen