Slow Cooker Pulled Pork
Discussion
)A few on this thread.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
There are also loads of recipes on Youtube.
Here is my write up.
Thread bump.
After being given some John Lewis vouchers for Christmas I decided to use the last of them on a slow cooker.
Used it twice on the weekend. First was for a beef and ale stew which came out well but not as nice as my usual recipe using red wine. The beef was delicious though.
Yesterday I gave it another go this time doing the old PH favourite of pulled pork.
I used a slightly different recipe to the ones given on here and followed one off Youtube.
I bought a lump of pork shoulder which was just over 2kg. Bargain at just over a fiver.
Next up was a rub made up of 2 teaspoons each of onion granules, paprika, salt, pepper and thyme.
The pork was coated in oil and then covered all over with the rub, covered, and left in the fridge to marinade over night.
The following day and after letting it get back up to room temprature it was seared on all sides in a hot skillett.
While this was being done I put a cup of beef stock and about half a bottle of bbq sauce (HP spicy woodsmoke which was lovelly) in the bottom of the slow cooker to use as the cooking liquor. Pork then into the cooker on low for about 5 hours turning a couple of times in between.
It was so soft it was impossible to take it out in one piece.
Mounds of porky goodness a mound of which was soon inbetween 2 slices of bread.
Its impossible not to keep eating it as you are pulling it apart.
I used a copule of tablespoons of the cooking juice to moisten the meat and also put in a few good squirts of fresh bbq sauce to give it another kick.
All in all it was bl00dy great. I left the skin and fat on it but decided to take this off half way through cooking and when I do it again I will take it all off first. If you just cover the pork in bbq sauce it probably needs the fat to baste the meat but with the stock and bbq sauce its wet enough to keep it succulent without it.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
There are also loads of recipes on Youtube.
Here is my write up.
Thread bump.
After being given some John Lewis vouchers for Christmas I decided to use the last of them on a slow cooker.
Used it twice on the weekend. First was for a beef and ale stew which came out well but not as nice as my usual recipe using red wine. The beef was delicious though.
Yesterday I gave it another go this time doing the old PH favourite of pulled pork.
I used a slightly different recipe to the ones given on here and followed one off Youtube.
I bought a lump of pork shoulder which was just over 2kg. Bargain at just over a fiver.
Next up was a rub made up of 2 teaspoons each of onion granules, paprika, salt, pepper and thyme.
The pork was coated in oil and then covered all over with the rub, covered, and left in the fridge to marinade over night.
The following day and after letting it get back up to room temprature it was seared on all sides in a hot skillett.
While this was being done I put a cup of beef stock and about half a bottle of bbq sauce (HP spicy woodsmoke which was lovelly) in the bottom of the slow cooker to use as the cooking liquor. Pork then into the cooker on low for about 5 hours turning a couple of times in between.
It was so soft it was impossible to take it out in one piece.
Mounds of porky goodness a mound of which was soon inbetween 2 slices of bread.
Its impossible not to keep eating it as you are pulling it apart.
I used a copule of tablespoons of the cooking juice to moisten the meat and also put in a few good squirts of fresh bbq sauce to give it another kick.
All in all it was bl00dy great. I left the skin and fat on it but decided to take this off half way through cooking and when I do it again I will take it all off first. If you just cover the pork in bbq sauce it probably needs the fat to baste the meat but with the stock and bbq sauce its wet enough to keep it succulent without it.
Edited by Davey S2 on Monday 26th March 09:46
Trying this recipe now. The pork is in the fridge marinating.
I'll pull it out the fridge and put it in the oven (so the cat doesn't get it) over night, then sear it and put it in the slow cooker when I get up for the F1 tomorrow morning.
Looking forward to it.
The only 2 additions I made to the recipe were 1 teaspoon of garlic granules and I stabbed the meat and got the rub in deep.
Can't wait for this tomorrow.
Nom nom nom.
I'll pull it out the fridge and put it in the oven (so the cat doesn't get it) over night, then sear it and put it in the slow cooker when I get up for the F1 tomorrow morning.
Looking forward to it.
The only 2 additions I made to the recipe were 1 teaspoon of garlic granules and I stabbed the meat and got the rub in deep.
Can't wait for this tomorrow.
Nom nom nom.
Sorry I haven't updated this. I've been mostly recovering from a meat-gasm.
I pulled the pork (fnarr) whilst it was still in the pot with the juices. This allowed the meat in the centre of the joint to get properly soft.
Then it was pulled pork sandwiches with smoked cheese and BBQ sauce under the grill. Gooey, sticky, bubbley, meaty chunks of epicness!
Next time I'd probably halve the salt in the rub, or even miss it out altogether. I don't think it needed it (but that may have just been the cut I had).
Apart from that it was awesome. Will be trying again.
I pulled the pork (fnarr) whilst it was still in the pot with the juices. This allowed the meat in the centre of the joint to get properly soft.
Then it was pulled pork sandwiches with smoked cheese and BBQ sauce under the grill. Gooey, sticky, bubbley, meaty chunks of epicness!
Next time I'd probably halve the salt in the rub, or even miss it out altogether. I don't think it needed it (but that may have just been the cut I had).
Apart from that it was awesome. Will be trying again.
Don't use a slow cooker for it, use the oven.
http://www.telegraph.co.uk/foodanddrink/3312736/Th...
great recipe, and one which I have cooked with great success twice.
http://www.telegraph.co.uk/foodanddrink/3312736/Th...
great recipe, and one which I have cooked with great success twice.
Davey S2 said:
Slow cooker receipe
I tried this out today, and it worked out pretty good. I done pulled pork on the BBQ before, but this had really good results considering after browning the pork on the griddle, you stick it in the cooker and turn it every few hours.I might try browning the pork shoulder on the BBQ, and then put it in the slow cooker for the afternoon and see how that turns out next time.
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