Slow cooker

Techno

I have just bought a large pork shoulder and I would like to cook it in the slow cooker and do a pulled pork. However, two issues: only recently started using my slow cooker and the piece of beef I did was a bit dry as I think it was either too lean or in too long and there are only two of us and it is a big piece of meat.

So my questions to you lovely people are - do you have a slow cooker recipe I can use and should I cut the pork in half raw or cook it first then cut it in half to use the second half at a later date.

Many thanks in advance

buildersdaughter

I often do long slow roasts in the slow cooker, and advise no, or very little liquid. I have just rubbed pork shoulder with the spices, and slow cooked - I do usually take the skin off and then put it over the top to enable the fat & juices to soak into the meat. A glass of cider poured over can be good, but not too much.
I think that large pieces of beef tend to be 'dry' - nothing to do with liquid. I have never been able to cook the famous Italian barolo beef to my satisfaction, and when I do a French 'daube' I put pork skin or streaky bacon over the top.
I would definitely cut in half - so that you haven't wasted too much if it doesn't work.

Prinzessilein

I would cook just the half you want to eat first...easier to cook!...but if you cook the whole lot, just freeze leftovers.

Maybe seal the meat first - seals in the juices to keep it moist (either in the slowcooker if it has a setting for this - or in a pan...just a quick browning/sealing then into the slow cooker....and a VERY generous dollop of mustard!


As for liquid...up to about half a litre should be sufficient for the pork -maybe half stock and half cider?

Techno

Thank you buildersdaughter and Prinzessilein -I will give it a go