Slow cooked pork shoulder has become a favourite in this house and on the blog from the links – with chipolte sauce, jerk seasoning , five spice , gochujang ( Korean Red Pepper Sauce) . It;s a long cook in the oven even longer in the slow cooker so here is a cheat using the pressuer cooker , 50 minutes in the pressure cooker a 1.5 kilo pork shoulder falls apart.
The meat will need to be shredded and popped under a hot grill with all the cooking juices for 15 minutes stir ensures you get some nice crispy bits. I know it’s cheating but I just can’t help myslef and in my time-deprived post baby world it’s perfect.
Most recently with the candy pink forced rhubarb giving way to some greener woody stems my uses of rhubarb turn a little savory. So pork with rhubarb, it’s fantastic at cutting through the fattiness -think apple sauce but with more of a bite.
I though here it would give the sweet and sour pork a kick and boy did it ever, bet even those who don’t like rhubarb would love this dish.
I served with with chinese pancakes and some shredded spring greens.
Rhubarb and Chilli Pulled Pork
1.5kg of pork shoulder, remove any rind but leave on the fat
4 cloves of garlic peeled
400g of rhubarb roughly chopped
3 tsp of dried chilli flakes
1 star anise
4 tbsp of brown sugar
Mix all the ingredients together
Oven Version
- Rub the pork shoulder all over with the ingredients above
- Place it in a large lidded cast iron pot and put in the oven at 150degC for 3 hours.
- Finally place the pork in a deep roasting tray with the juices and place in a hot oven 190degC for 25 minutes
- Remove the pork once the outside is caramalised the sauces will reduce.
Slow Cooker
- Place all the ingredients in the slow cooker on LOW for 6 hours
- Pull apart the pork mix through with the juices place under a hot grill for 15minutes or a hot oven 190degC for 25 minutes. Stir halfway through
Pressure Cooker
- Rub the pork with the ingredients above
- Place in the pressure cooker on a trivet and cook on HIGH for 1 hr
- Remove from the pressure cooker.Pull apart the pork mix through with the juices place under a hot grill for 15minutes or a hot oven 190degC for 25 minutes. Stir halfway through.
Alternative Pork Seasonings , if you don’t fancy the rhubarb and chilli here are some past favourites
Chipolte using Thomasina Miers Chipoltes en adobo
Five Spice with a five spice sauce delicious either in chinese pancakes or stuffed into char sui buns.
Gochugang Korean Red Pepper Paste ( recipe here)
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Another superb post, I must get some Pork, shoulder is the best,or is it belly? hmmmm.
South Devon Chili co. do a really cool chipotle sauce.
Thank you! I’m am so happy to have a savory, meat filled Rhubarb recipe. I’m trying this tomorrow and I think I’ll serve it in corn tortillas. Does it need any particular sides or toppings?
Amazing flavour combination- love the tartness of the rhubarb with the rich meat. One of my Foodies 100 Ten at Ten today http://www.foodies100.co.uk/2012/05/16/best-of-the-foodie-blogs-ten-at-ten-19/
I love pulled pork, and using rhubarb for flavour makes thsi recipe very appealing.
All of these are really speaking to me right now. Granted, I missed dinner, but it also just looks great. I have a pressure cooker sitting in the back of the pantry that I don’t even know how to use – I should really get on that.
I’m always looking for different ways to use rhubarb besides in desserts. This looks like a keeper. I usually season then sear my meat (beef, pork and/or chicken) in a skillet on all sides before adding to a crock-pot or slow cooking in the oven. This is one way to create the crusty caramelized bits in pulled meat. I like your way, caramelizes the pan juices after cooking.