Pulled Pork

krlyr

I follow this recipe
http://www.bbcgoodfood.com/recipes/2252641/bbq-pulled-pork-sandwich

I swap the red wine vinegar for plain white vinegar though, and don't have any mustard powder so have just used a squirt of French's yellow mustard in its place.

I serve in buns with coleslaw - not really a coleslaw kinda gal but it compliments the pork beautifully.

madvixen

I pop mine in the sc with some bbq sauce and a couple of chopped onions. Serve it on soft buns with plenty of sauce drizzled over.

If you're into a bit of experimenting, then beef and Dr Pepper in the SC makes brilliant pulled beef!

cheeswright

big spoonfull of treacle
small carton of apple juice
splosh of vinegar
paprika
garlic
passata or tom puree or ketchup if desperate
horseradish if available

cook
drain - keep "gravy "to side

pull
add extra vinegar and spices at this point - its very absorbant
(i usually let it cool overnight before reheating pulled meat in a skillet
next day)
addas much gravy as it will absorb after that as it warms

serve on a bun - gravy on side.to pour on bun - frequently on clothing, floor ,fingers and dog.....yum.....

CAT££

Thanks for your suggestions, I've also had a look at recipes on google, and have made my own version taking on board everyone's suggestions. I layered my slow cooker with sliced onions and peeled cloves of garlic and added 100ml of bbq sauce and 100ml apple cider, tbsp soft brown sugar, dash of worcestershire sauce and a bay leaf. I gave it a big stir and made a rub for my pork with 1 tsp sea salt tsp black pepper, tsp chili flates, thyme, paprika, cumin. I rubbed it all over the pork shoulder, and sat it on top of the liquid and onions. It's been in the slow cooker since 9:30am. I am serving it in wraps with salad, and potato salad made with last nights LO jersey royals. Smells divine, I am starving and OH has decided to go on his bike. Grrrr.

Pollybear

Last Christmas I cooked pulled pork and it was very popular. But it takes hours and hours in the oven (I don't have a slow cooker) so I was hoping that I could cook it early, maybe in the next couple of weeks, and freeze it.

I've searched on here and generally and it seems like it's OK to freeze it, but I couldn't seem to find a definitive answer that it would be all right to cook it this early and freeze it, and the simplest way to reheat it after defrosting it again. Ideally I'd just like to whack it in the microwave when I need it!

I'd be really grateful if somebody could help me. Thank you.

ellawood

Sounds yummy please can you put the recipe on

meritaten

Well, I freeze leftover meat from roasts all the time! I usually just defrost it then warm it up in either the oven or the microwave - so I really cant see there would be a problem with your pulled pork!

Pollybear

Thank you, I'm just not very confident and need someone to tell me it's OK!

Pollybear

ellawood wrote: »

Sounds yummy please can you put the recipe on

I used a recipe that was in the newspaper last year, I don't know if I can just post it on here. There are loads of different recipes online for it though.

sKiTz-0

I live on my own so when I make pulled pork I scoff a load for my tea then freeze what's left in little portions. I tend to use them on wraps for lunch at work - just take a bag out in the morning to defrost and make my wraps with it that night ready to take to work the next day. I would say defrost it thoroughly and make sure you reheat thoroughly if you are eating it warm and you will be absolutely fine.