Pulled pork slow cooker recipe?

[Buchanan0204]

Anyone got a decent recipe?

I'm planning on serving it in ciabatta rolls with melted cheese and coleslaw.

I'm thinking, smoked paprika, brown sugar, garlic and a few others store cupboard igredients.

The bit I'm unsure of is what sort of liquid I need and how much. If I was doing it in the oven I'd put it on my roasting tray and pour water into the tin so the meat would stay moist that way. I've never used a slow cooker before. I don't want to make it bland or dilute the flavour by braising it in water, the spice rub will wash off.

What about some sort of sticky marinade?

As I say I'm new to slow cookers, so no idea how it'll work out.

Open to all suggestions.

 

[ci_newman]

There was a great recipe floating around the forums a little while ago, let me see if I can find it..

[Edit] Found it - http://forums.overclockers.co.uk/showthread.php?t=18480399&highlight=pulled

You don't need any liquid really, just sit it on a bed of onions or something.

 

[FrenchTart]

As above - you don't need additional liquid. Slow cookers tend to trap in a lot more moisture than an oven so you may well find it being too moist if anything.

 

[Buchanan0204]

Cheers guys.

I've just stuck it in a freezer bag with a marinade. I'll leave it for a couple of hours and then get it on.

What setting would you recommend, low, med or high. It's 1.7KG and I'd ideally like it ready around midnight.

My marinade consisted of ketchup, cumin, coriander, cayenne, paprika, white wine vinegar, HP BBQ Sauce and Worcestershire sauce.

I was planning on sitting the pork on an onion trivet and adding a little chicken stock to just cover the onions. However if I don't need it. I'll leave out the stock. I was just worried about the meat drying out.

Any other tips?

 

[FrenchTart]

Sounds like you've got it pretty well in hand to be honest I'd personally cook it on high (if memory serves that is the equivalent of ~80C?). I'd imagine it would be done in about 8 hours.. perhaps less.

 

[Maccapacca]

I find pork doesn't take marinade very well it sort of sits on top rather than being absorbed like lamb, I'd suggest if all you are doing is pulling it apart is o cut it up into smaller pieces then you'll get more marinade to more of the pork.

Too late now but I'd go the fat coke route every time then finish with treacle and mustard powder in the oven.

 

[Buchanan0204]

Sounds like you've got it pretty well in hand to be honest I'd personally cook it on high (if memory serves that is the equivalent of ~80C?). I'd imagine it would be done in about 8 hours.. perhaps less.

Brilliant. I'll do just that.

 

[Maccapacca]

Use a meat fork jab it in to the middle, when it slides off under it's own weight it's done.

 

[cheechm]

Just put these bad boys in the oven for dinner tonight:

 

[Buchanan0204]

Did yours smell a bit funny by any chance.

I bought it in Asda last night and it was dated 4th January. I've never cooked with pork shoulder before so I wasn't sure.

It's been in the slow cooker since 1 anyway. I'll see what it's like tonight.

 

[bsoltan]

I did this recipe on Christmas Eve:
http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

Should work in a slow cooker too, used a tin of chopped tomatoes and 0.5ltr Dr Pepper. Want a bit of 'stock' for making it all moist at the end.