Pulled Pork

Fruball

Ooooooooh looks yummy Something new to try, thanks

Kitchenbunny

Kevie192 wrote: »

Thanks for that, it's really helpful.

When you say 'shop bought' do you mean the bbq sauce that you find with the ketchup etc. or do you mean a marinade/cook in sauce?

Kevin x

I just used an own brand bottle of barbecue sauce - found alongside the ketchup.

KB xx

seafarers_wife

im heading to the butchers tomorrow as well for some pork. that sounds gorgeous! how should i cook the pork? i dont have a slow cooker just in case thats suggested.

thanks

Pink.

seafarers_wife wrote: »

im heading to the butchers tomorrow as well for some pork. that sounds gorgeous! how should i cook the pork? i dont have a slow cooker just in case thats suggested.

thanks

Hi seafarers wife,

It's best done with pork shoulder and I usually cook it around 140/150 degrees in the oven.

Pink

Kevie192

Mmmmm.... Got my pork shoulder today so it's going in the slow cooker tonight!

Just one more query... The recipe states that after cooking the first time it should be cut coarsely, so does this mean I don't actually shred it until after cooking for the second time with the BBQ sauce?

Thanks,

K x

Seakay

seafarers_wife wrote: »

im heading to the butchers tomorrow as well for some pork. that sounds gorgeous! how should i cook the pork? i dont have a slow cooker just in case thats suggested.

thanks

Can you turn your oven down really low? Like below 1 if it's a gas cooker?

Kitchenbunny

Kevie192 wrote: »

Mmmmm.... Got my pork shoulder today so it's going in the slow cooker tonight!

Just one more query... The recipe states that after cooking the first time it should be cut coarsely, so does this mean I don't actually shred it until after cooking for the second time with the BBQ sauce?

Thanks,

K x

I cooked my pork shoulder in the slow cooker with just a little bit of water, and then shredded it and mixed it with the BBQ sauce. It was fine eating it just then, but you could put the lid back on the slow cooker and give it a little bit longer too.

HTH

KB xx

claire21

Never made before.

Shoulder of pork
I have a jar of BBQ sauce in cupboard and want to do this in slow cooker, do I put it in all together or do I cook pork, shed it then add sauce right at the end.
If I cook pork on it's own do you add any liquid etc to help it cook.

Thanks

rachbc

I make a dry rub for the pork - add a little liquid (inc some vinegar) then shred and warm through in the sauce. Will see if I can find a link to the recipe I used

eta this is the rub I used

http://www.gastronomydomine.com/?p=351

Don't forget the rolls and slaw!

floyd

I also do it with a dry rub and a bottle of dark beer in a Le Creuset on gas mark 1 for 9 hours. Then I shred it and sauce it with a mixture of the juice and home made BBQ sauce