Local pork is the best #Majjal ta Malta [Photo Ian Noel Pace]
Here pork is simply the best, the flavor, the texture and freshness is unmatched, certainly to that in any other part of the world I have been.
If you are a visitor on the island do not leave without trying local pork 🙂
Pulled pork is usually cooked on a barbecue but here is a simple version in a crockpot and I add the sugary ingredients to the sauce rather than the pork so that anyone who does not wish to consume too much sugar has a choice. Believe me the end result in mini burger buns which I will post very soon was as close to the bbq version as you can get.
For this simple recipe you will need:
Boneless, skinless pork shoulder #Majjal ta Malta [Photo Ian Noel Pace]
half a tablespoon salt
1 teaspoon ground black pepper
1 giant clove garlic or 2 small ones, grated
1 teaspoon dried oregano
3 tablespoons balsamic vinegar
1 tablespoon Olive Oil
half a teaspoon instant espresso coffee powder
1 large onion
The whole point of using a slow cooker is to save time. For this recipe, all you need to do is lightly brush the inside of the crockpot with a little bit of olive oil. Drop the pork shoulder into it, then sprinkle all the other ingredients. The coffee heightens the flavor of the meat, you will not taste it when it is cooked.
Cover the crockpot and cook until the pork is fork tender, for around 8 hours on a regular setting. I like to do mine overnight or sometimes turn it on just before I leave in the morning and I am always so pleased have a fantastic meal to return to, prepared without much effort.
Turn off the slow cooker and place the pork to a cutting board. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Taste and season with salt if necessary.
Moist and succulent slow cooked pork shoulder [Photo Gino Galea]
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