Pulled Pork by Boob To Food

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Serving Suggestions:
This pulled pork is super versatile — use it across a few different family favourites:

  • Mexican Night: Serve in soft tacos, burritos, or over nachos with avocado, cheese, sour cream, and a squeeze of lime. Also delicious with the pineapple salsa and sweet potato chips as pictured.

  • Burger Night: Pile onto a burger bun with slaw and aioli for an easy, delicious dinner.

  • Comfort Food Style: Spoon over creamy mashed potato or baked sweet potato with a side of steamed greens.

  • Pizza Night: Use as a protein topping for homemade pizzas — pairs beautifully with BBQ sauce and mozzarella.

  • Toastie: With cheese and kimchi.

Ingredients

Pork

  • 1 tbsp ghee or olive oil

  • 1 kg pork neck or shoulder

  • 2 apples, diced (skin on)

  • 2 red onions, sliced

  • 2 cloves garlic, minced or finely chopped

  • 2 cups GOOD BONES Chicken Broth

  • 1 tbsp Worcestershire sauce (check ingredients)

Herb Crust (measure to taste)

  • Garlic powder (generous amount)

  • Fennel seeds (sprinkle on top)

  • Nutmeg (small sprinkle)

  • Cinnamon (small sprinkle)

Optional

  • 3 tbsp quality BBQ sauce

Pineapple Salsa

  • 1 pineapple, diced

  • 2 Lebanese cucumbers, diced

  • 1 tbsp mint, finely chopped

  • 1 tbsp coriander, finely chopped

  • 1 lime, juiced

  • 1 orange, juiced

  • Drizzle of extra virgin olive oil

  • ½ tsp salt

Method

Oven Method

  1. Preheat oven to 140°C (fan-forced).

  2. Heat ghee or olive oil in a large ovenproof casserole dish over medium heat. Brown pork well on both sides, then remove and set aside.

  3. Add apples, onions, and garlic to the hot pan. Sauté until caramelised and softened.

  4. Pour in GOOD BONES Chicken Broth and Worcestershire sauce.

  5. Return pork and any resting juices to the pot. The liquid should come about two-thirds of the way up the meat.

  6. Sprinkle generously with the herb crust ingredients to form a flavourful topping.

  7. Cover with a lid and bake for 6 hours, or until the pork is tender and pulls apart easily.

  8. Shred pork with two forks and mix through the cooking juices. If using BBQ sauce, stir it in now (remove a portion for babies first if needed).

  9. Return to the oven uncovered at 180°C for 30–60 minutes until sticky and caramelised.

Slow Cooker Method

  1. Brown pork in a pan, then transfer to the slow cooker with all ingredients except BBQ sauce.

  2. Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is tender and pulls apart easily.

  3. Shred and stir through juices. For a sticky finish, transfer to an oven-safe dish, stir in BBQ sauce (if using), and grill for 15 minutes to caramelise.

Pineapple Salsa

  1. Combine pineapple, cucumber, mint, coriander, lime juice, orange juice, olive oil, and salt in a bowl.

  2. Stir to combine and adjust seasoning to taste.

Undivided Food