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Pointy Pulled Pork
Slow-cooked pork surrounded by crispy cheesy potatoes!
0:00 / 0:00
Team
Chefclub
Total time : 40 min
Ingredients for 4 people
Salt
Pepper
Pork Shoulder
Olive oil
Onions
2 cloves garlic
Rosemary
1 can Coca-Cola
Cubed potatoes
1/2 cup milk
Butter
Cheddar
2 eggs
1/2 cup cornmeal
Flour
Hot oil
Barbecue sauce
Coleslaw
Kitchenware
Cardboard
Foil
Slow cooker
Slow cooker liner
Plastic wrap
Small bowl
Plastic bag
Paper towels
Step 1/3
Salt and pepper the pork shoulder. Brown the pork shoulder in a frying pan with olive oil. Set aside. Create a DIY divider for your slow cooker out of cardboard and foil. Place it in the center and cover it with a slow cooker liner. On one side of the slow cooker place the pork shoulder, onions, minced garlic cloves, salt, pepper, rosemary, and a can of Coca-Cola. On the other side place cubed potatoes, milk, butter, and cheddar. Slow cook for 8 hours.
Step 2/3
Remove the pulled pork and cheesy mashed potatoes from the cooker and place in separate bowls. Shred the pork shoulders using a fork. Mash the potatoes and add two eggs, salt, pepper, corn meal, and flour. Line a small bowl with plastic wrap and fill with the mashed potatoes, leaving a little space for the pulled pork. Add in the pulled pork and using 2 forks, make a small opening. Place some cheddar cheese in the opening and cover with mashed potatoes.
Step 3/3
Place the reMayning mashed potatoes in a plastic bag. Close the bag and cut off one of the bottom corners to make a piping bag. Pipe small spikes onto the bowl and define the spikes with your hands. Sprinkle flour on top and deep fry it in hot oil until it is a nice golden brown. Remove any excess oil with a paper towel and sprinkle with salt. Then bake in the oven for 40 minutes at 350 °F. Serve with barbecue sauce and coleslaw and enjoy!
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