Pineapple and Lime Pulled Pork: slow cooker goodness!

Pork is such a cheap meat, but I find it needs extra flavour.  This is an easy way to stock up your freezer with delicious pulled pork so that you can have yummy pulled pork and coleslaw rolls, pizzas, nachos, whatever...whenever you want...the options are endless.

I can't justify the cost of newly fashionable "pulled pork burgers" at $10 each- when I bought enough meat for about 30 of them for only $20.  With the addition of a few simple pantry essentials this recipe takes your cheap cut to an amazing level!


Pineapple and Lime Pulled Pork
Ingredients
3 teaspoons cumin coriander powder
2 teaspoons chilli powder
2 teaspoons oregano
1 teaspoon salt
zest of two limes
5 cups pineapple juice
juice of 2 limes
2.5kg pork roast (mine is neck)
3tbsps olive oil
Method
Remove your pork from its packaging and dry all over with paper towel.
Combine the cumin, chilli, salt and lime zest in a bowl.
Rub all over the pork, getting into any nooks and crannies.
Now heat the olive oil over a medium/high heat in a frypan (it needs to be a big one).
Put the pork in the frypan, searing it on all sides (5 minutes max per side).
Now put the pork and all its juices and crunchy bits into the slow cooker.    
Pour over the pineapple juice and the juice of two limes.
Cook on low for 10 hours, turning at the halfway point so the top doesn't dry out.

Remove from the slow cooker.  Place the pork in a large casserole dish and with two forks, shred all the meat.  Add 4 cups of the cooking liquid to the pot. At this point I leave it overnight to cool before freezing.  This means that when you pop it in containers it will have enough juice with it so that it won't dry out during reheating.