Pulled pork slow cooker
Discussion
Pulled pork
Cooks overnight (or 12 hrs on low)
Makes enough filling for at least a dozen rolls
1 medium sized shoulder of pork joint
2 onions, finely sliced
6 cloves of garlic, roughly chopped
1/2 a pot (20g) Schwarz Cajun seasoning
1 330ml can of full sugar coca-cola
1 250ml jar BBQ marinade/sauce - eg Newman's Own sticky BBQ marinade
1. Take the layer of rind off the pork but don't worry too much about getting rid of all the fat in the layer between it & the flesh.
2. Put about 2 tablespoons of veg/light olive oil in a small bowl or ramekin & tip half the jar of Cajun seasoning in. Mix well & smear this paste all over the pork joint.
3. Heat a large frying pan or wok on medium & dry fry the pork joint for about 7 or 8 minutes or so, turning after a couple of minutes. Make sure it doesn't burn too much.
4. Don't clean the frying pan & place the seared joint in the slow cooker.
5. Slice the onions & fry them in the pan, adding a touch more oil if needed. After a couple of minutes add the chopped garlic & fry until the onions are soft.
6. Scatter the onion/garlic mixture around the pork in the slow cooker. Again, don't clean the pan.
7. Put the pan on high & add half the can of coke. Deglaze all the bits by mixing well with a wooden spoon. Simmer for a couple of minutes & mix in the BBQ sauce. Once simmering, add to the slow cooker.
8. The cooking liquid only needs to come about half way up the pork joint, you can add the rest of the coke if needed.
9. Turn the slow cooker on to low & cook overnight or for 12 hours.
10. Carefully remove the pork (which may start to break up) & set aside in a large bowl or pot. Strain the onion mixture out, just leaving the liquid in a wide bottom pan. Add the onions to the pork & reduce the liquid to a syrupy consistency on a high heat. This might take anywhere between 10-20 minutes of rapid boiling.
11. While the liquid is reducing, shred the pork by pulling chunks apart with 2 forks.
12. Add the syrupy liquid to the pulled pork & taste for seasoning.
The pulled pork will last in the fridge for 4 days max, or you can freeze some or all of it down in batches. If frozen, it will need thorough re-heating once defrosted.
Serve generously in rolls or thick sliced sandwiches with decent coleslaw piled on top.
This is one of the best slow cooker recipes I've tried.
Cooks overnight (or 12 hrs on low)
Makes enough filling for at least a dozen rolls
1 medium sized shoulder of pork joint
2 onions, finely sliced
6 cloves of garlic, roughly chopped
1/2 a pot (20g) Schwarz Cajun seasoning
1 330ml can of full sugar coca-cola
1 250ml jar BBQ marinade/sauce - eg Newman's Own sticky BBQ marinade
1. Take the layer of rind off the pork but don't worry too much about getting rid of all the fat in the layer between it & the flesh.
2. Put about 2 tablespoons of veg/light olive oil in a small bowl or ramekin & tip half the jar of Cajun seasoning in. Mix well & smear this paste all over the pork joint.
3. Heat a large frying pan or wok on medium & dry fry the pork joint for about 7 or 8 minutes or so, turning after a couple of minutes. Make sure it doesn't burn too much.
4. Don't clean the frying pan & place the seared joint in the slow cooker.
5. Slice the onions & fry them in the pan, adding a touch more oil if needed. After a couple of minutes add the chopped garlic & fry until the onions are soft.
6. Scatter the onion/garlic mixture around the pork in the slow cooker. Again, don't clean the pan.
7. Put the pan on high & add half the can of coke. Deglaze all the bits by mixing well with a wooden spoon. Simmer for a couple of minutes & mix in the BBQ sauce. Once simmering, add to the slow cooker.
8. The cooking liquid only needs to come about half way up the pork joint, you can add the rest of the coke if needed.
9. Turn the slow cooker on to low & cook overnight or for 12 hours.
10. Carefully remove the pork (which may start to break up) & set aside in a large bowl or pot. Strain the onion mixture out, just leaving the liquid in a wide bottom pan. Add the onions to the pork & reduce the liquid to a syrupy consistency on a high heat. This might take anywhere between 10-20 minutes of rapid boiling.
11. While the liquid is reducing, shred the pork by pulling chunks apart with 2 forks.
12. Add the syrupy liquid to the pulled pork & taste for seasoning.
The pulled pork will last in the fridge for 4 days max, or you can freeze some or all of it down in batches. If frozen, it will need thorough re-heating once defrosted.
Serve generously in rolls or thick sliced sandwiches with decent coleslaw piled on top.
This is one of the best slow cooker recipes I've tried.
zygalski said:
Pulled pork
Cooks overnight (or 12 hrs on low)
Makes enough filling for at least a dozen rolls
1 medium sized shoulder of pork joint
2 onions, finely sliced
6 cloves of garlic, roughly chopped
1/2 a pot (20g) Schwarz Cajun seasoning
1 330ml can of full sugar coca-cola
1 250ml jar BBQ marinade/sauce - eg Newman's Own sticky BBQ marinade
1. Take the layer of rind off the pork but don't worry too much about getting rid of all the fat in the layer between it & the flesh.
2. Put about 2 tablespoons of veg/light olive oil in a small bowl or ramekin & tip half the jar of Cajun seasoning in. Mix well & smear this paste all over the pork joint.
3. Heat a large frying pan or wok on medium & dry fry the pork joint for about 7 or 8 minutes or so, turning after a couple of minutes. Make sure it doesn't burn too much.
4. Don't clean the frying pan & place the seared joint in the slow cooker.
5. Slice the onions & fry them in the pan, adding a touch more oil if needed. After a couple of minutes add the chopped garlic & fry until the onions are soft.
6. Scatter the onion/garlic mixture around the pork in the slow cooker. Again, don't clean the pan.
7. Put the pan on high & add half the can of coke. Deglaze all the bits by mixing well with a wooden spoon. Simmer for a couple of minutes & mix in the BBQ sauce. Once simmering, add to the slow cooker.
8. The cooking liquid only needs to come about half way up the pork joint, you can add the rest of the coke if needed.
9. Turn the slow cooker on to low & cook overnight or for 12 hours.
10. Carefully remove the pork (which may start to break up) & set aside in a large bowl or pot. Strain the onion mixture out, just leaving the liquid in a wide bottom pan. Add the onions to the pork & reduce the liquid to a syrupy consistency on a high heat. This might take anywhere between 10-20 minutes of rapid boiling.
11. While the liquid is reducing, shred the pork by pulling chunks apart with 2 forks.
12. Add the syrupy liquid to the pulled pork & taste for seasoning.
The pulled pork will last in the fridge for 4 days max, or you can freeze some or all of it down in batches. If frozen, it will need thorough re-heating once defrosted.
Serve generously in rolls or thick sliced sandwiches with decent coleslaw piled on top.
This is one of the best slow cooker recipes I've tried.
That sounds marvelous. Cooks overnight (or 12 hrs on low)
Makes enough filling for at least a dozen rolls
1 medium sized shoulder of pork joint
2 onions, finely sliced
6 cloves of garlic, roughly chopped
1/2 a pot (20g) Schwarz Cajun seasoning
1 330ml can of full sugar coca-cola
1 250ml jar BBQ marinade/sauce - eg Newman's Own sticky BBQ marinade
1. Take the layer of rind off the pork but don't worry too much about getting rid of all the fat in the layer between it & the flesh.
2. Put about 2 tablespoons of veg/light olive oil in a small bowl or ramekin & tip half the jar of Cajun seasoning in. Mix well & smear this paste all over the pork joint.
3. Heat a large frying pan or wok on medium & dry fry the pork joint for about 7 or 8 minutes or so, turning after a couple of minutes. Make sure it doesn't burn too much.
4. Don't clean the frying pan & place the seared joint in the slow cooker.
5. Slice the onions & fry them in the pan, adding a touch more oil if needed. After a couple of minutes add the chopped garlic & fry until the onions are soft.
6. Scatter the onion/garlic mixture around the pork in the slow cooker. Again, don't clean the pan.
7. Put the pan on high & add half the can of coke. Deglaze all the bits by mixing well with a wooden spoon. Simmer for a couple of minutes & mix in the BBQ sauce. Once simmering, add to the slow cooker.
8. The cooking liquid only needs to come about half way up the pork joint, you can add the rest of the coke if needed.
9. Turn the slow cooker on to low & cook overnight or for 12 hours.
10. Carefully remove the pork (which may start to break up) & set aside in a large bowl or pot. Strain the onion mixture out, just leaving the liquid in a wide bottom pan. Add the onions to the pork & reduce the liquid to a syrupy consistency on a high heat. This might take anywhere between 10-20 minutes of rapid boiling.
11. While the liquid is reducing, shred the pork by pulling chunks apart with 2 forks.
12. Add the syrupy liquid to the pulled pork & taste for seasoning.
The pulled pork will last in the fridge for 4 days max, or you can freeze some or all of it down in batches. If frozen, it will need thorough re-heating once defrosted.
Serve generously in rolls or thick sliced sandwiches with decent coleslaw piled on top.
This is one of the best slow cooker recipes I've tried.
Thank you for sharing.
I'll make it much easier here too
Buy Ham Hock from butchers £3 - £5
Chop an onion, a carrot, some celery, loads of garlic into slow cooker
Add a cup of water
Put in slow cooker on medium for 7 hours
Peel off fat/rind (throw away even though it is rendered) and pull apart the meat.
It needn't be more complicated, but obviously more ingredients adds to the flavour.
Simple is easy though
Buy Ham Hock from butchers £3 - £5
Chop an onion, a carrot, some celery, loads of garlic into slow cooker
Add a cup of water
Put in slow cooker on medium for 7 hours
Peel off fat/rind (throw away even though it is rendered) and pull apart the meat.
It needn't be more complicated, but obviously more ingredients adds to the flavour.
Simple is easy though
Got a big BBQ in our garden this weekend, so will be doing some pulled pork.
2-3 heaped teaspoons paprika
2-3 heaped teaspoons of garlic powder granules
1-2 teaspoons mustard powder
1 teaspoon cayenne pepper
2 teaspoons salt/celery salt
1 teaspoon crushed fennel seeds
about a cupful of dark brown sugar
2 teaspoons of dried thyme
2 teaspoons dried oregano
Mix it all up, cut the fat off the pork and rub it in. Generally, I would put that in the smoker for 6-8 hours, but if the weather is too wet to light it, about 6-7 hours in the slow cooker (or 1.5 hours in the Pressure King). If in the slow cooker or Pressure King, I add in a teaspoon or two of Liquid Smoke.
2-3 heaped teaspoons paprika
2-3 heaped teaspoons of garlic powder granules
1-2 teaspoons mustard powder
1 teaspoon cayenne pepper
2 teaspoons salt/celery salt
1 teaspoon crushed fennel seeds
about a cupful of dark brown sugar
2 teaspoons of dried thyme
2 teaspoons dried oregano
Mix it all up, cut the fat off the pork and rub it in. Generally, I would put that in the smoker for 6-8 hours, but if the weather is too wet to light it, about 6-7 hours in the slow cooker (or 1.5 hours in the Pressure King). If in the slow cooker or Pressure King, I add in a teaspoon or two of Liquid Smoke.
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