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Aromatic Pulled Pork (Low FODMAP)

Aromatic Pulled Pork (Low FODMAP)

fitfodmapfoodieuk
When it comes to pork, you need to know how to prepare it she it isn't too dry and chewy. One of the ways is to let it cook low and slow, in the oven or like here, in a slow cooker. This Aromatic Pulled Pork (Low FODMAP) is soft, flavoured with different spices and perfect for a dinner or a gluten free bun sandwich.
Servings 6 portions

Ingredients
  

  • 800 g to 1 kg pork shoulder visible fat removed
  • 3 large carrots peeled and chopped
  • 1 leek green part only /200g/
  • 60 g celery chopped
  • 175 g parsnip peeled and chopped
  • 500 ml low FODMAP chicken stock
  • Spices to rub the meat:
  • 1 tbsp salt 1/2 tsp pepper
  • 1 tsp ground all spice
  • 1/2 tsp mixed spice
  • 1-2 tbsp marjoram

Instructions
 

  • This pulled pork has been prepared in the slow cooker, but can also be cooked in the oven (see below).
  • First, mix all of the spices and rub the meat. Fry the meat on all sides in the non stick, removable pot that comes with the slow cooker. / For cooking in the oven, just use any big enough non stick pan/.
  • Leave the meat in the slow cooker's pot, add the peeled and chopped vegetables, together with the Low FODMAP Chicken stock. The meat needs to be nearly covered with liquid. You might need to add a little bit more water.
  • Simple! Now just cook it on high for 6h. After this time check if the meat is cooked and is pullable. If not, cook it for 2-3 h more.
  • If you are preparing this dish in the morning, before leaving to work, you can also cook it on low, even for 12 h. Make sure that you always check if the meat is cooked, as the power of the different cooking devices may vary.
  • Serve with the vegetables it cooked with and potatoes. Enjoy!
  • Cooking low and slow in the oven:
  • Preheat the oven to 200 degrees C.
  • After frying the meat off on a non stick pan, place it in a deep roasting tray or dish. Add the vegetables and stock. Then cover with a lid, if you have one, or simply cover with an aluminium foil.
  • Place the dish in the oven and after 30 minutes lower the temperature to 160 degrees C. Roast for at least 6h, remembering to baste it every now and then with the stock.
  • Always remember to check if the meat is cooked through. You can do that with a special meat thermometer as well as pricking the meat deep with a skewer to see if the juices run clear.