Recipe: Delicious Slow-Cooked Pulled Hogget Shoulder

I love slow-cooking meats (see here) because it’s really only a few minutes of work and at the end of the day/cooking time you will have produced a flavourful delicious dish with little effort!

You can make this in the oven or a slow-cooker. Either way you cook it, the recipe is still really easy and very delicious.

Read my post on the benefits of consuming animal products here & read about the No-One-Diet Fits All Approach to Health.  

Above: Slow-cooked Pulled Hogget Shoulder on Sourdough Savoury Semolina Pancakes & Cauliflower Mash. 

I hope you enjoy this recipe!

Recipe: Delicious Slow-Cooked Pulled Hogget Shoulder

Recipe info/allergen info: This recipe is suitable for those who follow the paleo-style diet and gluten-free diets, and dairy-free diets.

Ingredients:

• ~1.416 kg grass-fed hogget shoulder (you could also use another cut of beef or pork) (I got mine from Little Creek Cattle Company)
• spice mix: 1 tbsp. curry powder, 3 tbsp. sweet paprika powder, 1 tbsp. coriander powder, 1 tsp. salt and 1 tsp. pepper
• 1 onion
• 2 tbsp. apple cider vinegar
• 2 tbsp. black strap molasses
• 1 tsp. chilli flakes
• 1 tsp. mustard
• water to cover 1/2 of the meat
• salt and pepper to taste
• Fresh coriander to serve
• water, extra

How to:

1. Preheat the oven to 160 degrees C (fan-forced).
2. Mix the spice mix together. In a large enough zip-lock bag (big enough to fit the meat in) add the spices and then put the meat in the bag, seal it up and shake the bag around so the spices evenly cover the meat.
3. Chop the onion and put it in a crock pot (or slow cooker). Take the meat out of the zip lock bag and put it on top of the onions along with any remaining spice mix in the bag.
4. In a jug mix together the apple cider vinegar, black strap molasses, mustard and chilli flakes. Mix to dissolve the ingredients.  Add enough water into the jug that you think will be enough to 1/2- 3/4 cover the meat in the crock pot (i.e. the water level goes up to about 1/2 – 3/4 the height of the meat).
5. Put the lid on and leave to cook in the oven/slow cooker for 6-9 hours or until the meat is tender. Note: Every few hours you may need to add more water if the water level drops. It’s also a good idea to baste the meat with the liquid by spooning the liquid over the meat every few hours & you can also turn the meat around a few times too so it evenly cooks into the liquid.
6. When the meat is cooked through and very tender, using two forks (and careful not to burn yourself- the meat will be hot) pull apart the meat with the forks until it has all become shredded. Mix it back into the juices and then it’s ready to serve.
7. Serve with some fresh coriander and a delicious leafy green salad.

Enjoy!

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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