Slow Cookers are like life’s little saviors. You pop something in before work and by dinner time there’s a slow cooked feast of magnificence awaiting you. I work from home so I get to smell the incredible magic happening but that doesn’t make me use it any less. In fact, once Autumn hits, it’s probably one of my most used appliances in my kitchen.
Tonight’s comfort food extravaganza involves Pulled Pork that’s been working away in my slow cooker for 10 hours and homemade onion buns (recipe to follow)
- 1 tbsp vegetable oil
- 2 onions, diced
- 6 cloves garlic, chopped
- 1 tbsp chili powder
- 1 tsp cracked black pepper
- 1 1/2 cups tomato-based chili sauce (I like Heinz)
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 3lb (1.5kg) boneless pork shoulder, trimmed of excess fat
- In a skillet, heat oil over medium heat. Add onions and cook until soft (about 10 minutes). Add garlic, chili powder and pepper and cook, stirring for a minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine and bring to a boil.
- Place pork in slow cooker and pour sauce over. Cover and cook on low for 10-12 hours or high for 6 hours - pork will be falling apart.
- Shred the meat using two forks and serve by spooning shredded pork and sauce over warm buns.
If you’re feeling adventurous and want to bring a little extra love to your table these onion buns take a little effort but are well worth it and the perfect vehicle for Pulled Pork Sandwiches!
Onion and Rosemary Buns
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1/8 cup butter
- 1/8 cup olive oil
- 3 cups warm water (110 degrees)
- 1/8 cup Active Dry yeast
- 1/8 cup honey
- 3/8 cup Olive oil
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1 tbsp +1 tsp of salt
- 4 sprigs of fresh rosemary, leaves removed and chopped
- Saute the onions and minced garlic in the butter and olive oil over medium heat until brown and caramelized (15 to 20 minutes) and set aside.
- Pour warm water in a bowl and sprinkle yeast on top. Add the honey and olive oil and stir gentle to combine.
- Combine flours and salt in a separate bowl, add to the flour mixture your onions and rosemary.
- Pour in the yeast mixture, stirring gently until dough is combined - the dough is VERY sticky.
- Generously flour a flat surface and knead your dough about 20 times. Do not over-knead, we’re making Onion buns not Onion pucks! add flour generously to make it easier to handle but you want the dough to remain sticky.
- Drizzle Olive oil in a separate bowl and add your ball of dough turning to coat. Cover with a warm, damp tea towel for 1.5 to 2 hours.
- Preheat over to 400 degrees (F). Divide dough into 10 portions and form each into a round shape. Place on parchment paper covered baking sheets and cover with a clean towel to let rise for 15 minutes.
- Bake for 18-20 minutes or until brown.