Pulled Pork

*manda*

Sorry-that was my fault for not checking....

Anyway thanks for the tips as an FYI

We bought a medium loin joint boneless from sainsburys 2for £10 so one in freezer.

Slow cooker for 3hours then added Worcester sauce soy honey and crushed chilli.

Back in for 4 hours then took off fat back and drained off juices added further Worcester sauce and honey

Back for 1 hour then pulled, mixed in some BBQ ketchup tiny bit of chicken stock and back in for 1 hour.

Was amazing! So we will definitely be doing this again, the time before we'd used shoulder and I think it was too fatty and wet so didn't absorb any flavourings particularly.

Thanks for the tips xx

WantToBeSE

Hi there, I am planning on making Pulled Pork in my SC. The question I have is this: I have a pork shoulder joint with a thick layer of fat on it (to make crackling I presume). Do I need to trim this off before putting the pork into the slow-cooker?

If I don't NEED to take the fat off, can I still take it off or will it hinder the flavour at all?

krlyr

I leave it on and just remove when cooked - the pork falls apart so easily it just leaves the slab of fat intact. But there's so much flavour from the sauce, I'm not sure it would matter too much to remove it.

singlestep

I remove and discard the fat when the pork is cooked, shred the meat and put it back in the slow cooker as I finish the sauce.

WantToBeSE

Does the chunk of fat stay intact then?

Spendless

The fat stays intact during the cooking process and then you can take it off when you take the pork out in order to 'pull' (shred) it.

WantToBeSE

Ah, OK. Thanks everyone Think I will put it in the SC before work tomorrow and hope its ready for dinner!

maman

WantToBeSE wrote: »

Ah, OK. Thanks everyone Think I will put it in the SC before work tomorrow and hope its ready for dinner!

I'm feeling hungry now.:drool:


Please share your recipes.


TIA:)

WantToBeSE

Maman- I follow this recipe:

1 onion, sliced
paprika, cumin, garlic, salt, pepper (rubbed into the pork)

Put the pork on top of the onions (inside the SC), then put on Low for 10 hours.
Then, 'pull' it and add BBQ ketchup, honey, Worcestershire sauce and a bit of mustard.

It is a bit of a cheat, using BBQ ketchup, but the only other thing that I have found that comes close is 'Liquid smoke' given to me years ago. I cant find it anymore! So BBQ ketchup is an OK substitute.

I haven't included any quantities either, as it tends to be 'A dollop' of this and 'a squirt' of that...you know how it is

WantToBeSE

Thanks for the merge