Get slow cooked pulled pork in the fraction of the time using the Crockpot® Express XL Pressure Multicooker.

Ingredients

• 4 tsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp chilli powder
• 4 tsp garlic powder
• 4 tsp dried thyme
• 2 Tbs oregano
• 2 Tbs cup red wine vinegar
• 2 Tbs olive oil
• 2 kg Pork shoulder
• 1 cup white wine
• 2 bay leaves
• 2 Tbs tomato paste
• Salsa Verde:
• 1½ cups baby rocket leaves
• 1 cup coriander leaves
• 2 garlic cloves
• ½ cup extra virgin olive oil
• 2 tsp capers
• 2 red long chilli, de-seeded
• Juice and zest of 1 lemon
• 2 Tbs pine nuts, toasted
• Season with sea salt and freshly cracked pepper
• Serve with mini wraps, sour cream, herbs and sliced chilli

Method

1. Mix the first nine ingredients together in a bowl. Rub the pork with the spice mix.
2. Press BROWN/SEAR on the Express XL Multi-Cooker then START/STOP. Once pre-heated, place pork into cooking pot and brown on all sides. Press START/STOP.
3. Add wine and bay leaves to the pork. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press MEAT/STEW, and adjust TIME to 2 hours. Press START/STOP.
4. Once the cooking has completed, release the pressure and carefully remove the pork. Place in bowl, shred apart with two forks.
5. Press SAUTÉ, add tomato paste and stir occasionally, until sauce is reduced. Pour over pulled pork.
6. Make Salsa Verde – place all ingredients into a blender, blend until a smooth sauce.
7. Serve pulled pork on wraps, with Salsa Verde, sour cream, herbs and chilli.