Pulled Pork

nuatha

I use this recipe (and by chance served it for lunch yesterday)
Pulled Pork
2kg Pork Shoulder
2 onions, diced
2 cloves garlic, crushed
2 tbsp chilli powder
2 tsp ground coriander
1 tsp ground cumin
2tbsp tomato puree
400ml passata
2 tbsp muscavado sugar
50ml of sweet pickled chillis roughly chopped and 2 tbsp of their vinegar
1 tbsp Worcestershire_sauce

I removed the string from the pork shoulder and then removed the skin with most of its fat layer (put to one side for crackling). This left me with three large lumps of shoulder, I browned these in a wok. After the pork is browned, put it in the slowcooker. Fry the onions in the same oil until turning translucent, add the garlic, chilli powder, coriander and cumin. Fry for a further minute. Add the rest of the ingredients and stir till well combined. Pour over the top of the pork.
I set the slow cooker on high for two hours then turned it to low and went to bed. Six hours later, I removed the pork from the slow cooker, drained the liquid into a sauce pan and reduced it by about 50%. I shredded the pork (using 2 forks) which was remarkably easy, put the shredded pork back in the slow cooker and stirred through the sauce, taste and adjust seasonings if needed. This went back on the low setting and was served for lunch 3 hours later.
Piles of beautiful flavoured shedded pork and a sauce that soaked into the underlying bread buns, served with a simple cabbage carrot and onion coleslaw.

Notes: the additional three hours in the slow cooker was purely for my convenience. My original plan had been to slow cook it for a total of 8 hours on auto during Friday but a power cut meant that overnight was the only option. This produces a fairly large quantity, it was lunch for big eaters and there’s leftovers frozen down for later use. I’d estimate it serves 8-10. I have several jars of Mazano fruity chillis and used about half a jar, chopped chillis and cider vinegar would work.

tiredwithtwins

pixie1 wrote: »

Thanks so much, Im going to try this one -

Ingredients:

• pork shoulder roast, about 4 pounds
• 2 medium onions, thinly sliced
• 1 1/2 cups water
• 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
• 1 cup chopped onion

Preparation:

Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw.

I will then make quesadilla's with it.

Does anyone know if i can freeze pork when its been mixed with bbq sauce?

I will let you know how it goes

Thanks again

Pix

this is similar to how i do pulled pork, but i dont put it back in the slow cooker, i just bung it ina non-stick frying pan and chuck the sauce on top and heat it through that way.
theres never been any left for me to freeze it, but i imagine it would freeze perfectly well.
made me hungry now .... :rotfl:

rachbc

I've used the gastronomy domine recipe and its yum.

I doit in the slow cooker with pork shoulder

Burp_2

Really want to try this recipe http://www.bbcgoodfood.com/recipes/2604650/maplemustard-pulled-pork


But ideally need to do it on a work day so could it be done in the slow cooker? would I have to add an inch of stock or something?

Burp x

rachbc

I tend to add a little liquid to pulled pork in the sc - that looks lovely

eta -I reckon a little slosh of bourbon would make it extra delis

morganlefay

Please someone who is a SC user answer this ! It looks SOOOO good I might even get my SC out of the cupboard where I put it in disgrace to make this in it.

Buellguy

rachbc wrote: »

I tend to add a little liquid to pulled pork in the sc - that looks lovely

eta -I reckon a little slosh of bourbon would make it extra delis

Would go along the lines of this, mmmmmm Jack Daniels, but yep should work BUT you'll need to finish it off in the oven at the end (and be careful when taking it out of the slow cooker as it may fall to bits - OK hungry now)

cutestkids

Hi

I do pulled pork in the slow cooker, I would say that you will not get the same crust as you will get in the oven but it will be just as tasty otherwise,

A shoulder or leg of pork done in the slow cooker really is melt in the mouth, there is nothing that comes close it is lovely.

Raksha

I may well try this tomorrow. No maple syrup though, so may have to sub honey.

donnajt

I've cooked this today - smells gorgeous - its resting on the side, can't wait to dig in!