1. Add the pork to your slow cooker, followed by all the ingredients, minus the maple syrup, vinegar, Worchestershire and ginger.
2. Cook on high for 4-5 hours or low for 6-8 hours (depending on your slow cooker, you may need more or less time. The pork should fall apart easily with a fork when it’s cooked appropriately).
3. Once cooked, turn off the slow-cooker and add the maple syrup, apple cider vinegar, Worchestershire and grated ginger. Allow to sit for about 30 minutes to let flavors infuse.
4. Pull apart the pork and enjoy the pork however you wish (ie: on buns, on a bed of brown rice, on a salad, wrapped in a taco shell, etc.)
NOTE: If you are following a Low FODMAPs diet, make sure to cut your onion into LARGE chunks so they can easily be avoided when you are scooping out your pork, but you still get the flavor of the onion immersed into your pork as it’s cooking (although if you are really sensitive to galactans and fructans, beware you will still get some if you use the onion, as FOS and GOS are water soluble). If you are very sensitive keep in mind the Worchestershire sauce also contains FODMAPs. This recipe only calls for a small amount, so it could be eliminated if you wish. It didn’t seem to bother me, just an FYI. Also, the high amount of tomatoes might cause you problems, so be sure to avoid the excess juices and stick to just the pork if you are really sensitive to a lot of tomatoes (some are more than others).
|When I first added all the ingredients to the slow-cooker, I thought there wasn’t enough liquid. Don’t be fooled. Those tomatoes are filled with liquid!|
QUESTION: Do you like pulled pork? Have you ever made it in the slow-cooker? Do you have any favorite recipes you’d like to share?