When the sun is shining and you're dreaming of delicious food without spending all day in the kitchen, the ONYX Cookware 11-in-1 Multicooker is your best friend. It makes it easy to prepare juicy pulled pork with plenty of flavour while you enjoy the day – without an oven, without a barbecue and without breaking a sweat.
Ingredients (serves 4–6)
For the meat:
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1.2–1.5 kg pork collar
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1 tbsp paprika
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1 tbsp brown sugar
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2 tsp cumin
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1 tsp smoked paprika (optional)
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1 tsp onion powder
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1 tsp garlic powder
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2 tsp salt
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½ tsp pepper
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1 dl apple cider vinegar or apple juice
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1 dl water
To serve:
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Brioche buns or burger buns
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Coleslaw
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BBQ sauce
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Pickled red onions (optional)
How to do it – easy and fully automatic:
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Prepare the pork collar:
Pat the meat dry with kitchen paper. Mix all the dry seasonings in a bowl and rub them thoroughly over the entire joint. -
Seal in the flavour:
Select the “Sauté” function on the multicooker. Brown the pork collar on all sides in a little oil so the spices caramelise and form a delicious crust. Remove the meat. -
Add liquid:
Pour the apple cider vinegar and water into the pot and scrape up the browned bits with a wooden spoon. Return the pork collar to the pot. -
Slow cooking:
Select “Slow cook” and set the time to 8 hours on low heat – or 5-6 hours on high. Put the lid on and let the machine do the work. -
Shred the meat:
When the time is up, remove the joint and pull it apart with two forks. Pour some of the cooking juices over the meat for extra flavour and juiciness.
Serving idea: Summer on a plate
Take a tray of pulled pork, coleslaw and warm buns outside. Serve with ice-cold drinks and perhaps grilled corn on the cob on the side. It's the kind of food that brings people together – and you've still had a relaxing day.
Tip: Meal prep or freeze
Pulled pork is perfect for packed lunches, tortillas, salads and leftovers to keep in the freezer. Make a large batch and freeze in smaller containers – then you'll have easy meals ready for busy days.
The ONYX Cookware Multicooker maintains an even, precise temperature throughout, so you never risk dry or overcooked meat. And there's no need to keep an eye on anything.
