Slow cooker recipes
- Thread starter Sleeve
- Start date
Carolina Pulled pork.
Dry rub a pork shoulder in;
2 tablespoons salt
2 tablespoons sugar
1 handful brown sugar
2 tablespoons ground cumin
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoon cayenne pepper
8 tablespoons paprika
Stick it in the slow cooker, then add a mixture of;
Half a cup of tomato ketchup
A generous helping of Worcestershire sauce
1/4 cup Apple cider vinegar
1/2 handful brown sugar
Mild chilli flakes
A small amount of hickory liquid smoke, if you can get it.
Leave for minimum 8 hours on low, when done drain the liquid, remove the meat, shred to the fibres with two forks and then readd some of the juices to make it more succulent.
Server in buns with 'slaw.
WIN.
Dry rub a pork shoulder in;
2 tablespoons salt
2 tablespoons sugar
1 handful brown sugar
2 tablespoons ground cumin
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoon cayenne pepper
8 tablespoons paprika
Stick it in the slow cooker, then add a mixture of;
Half a cup of tomato ketchup
A generous helping of Worcestershire sauce
1/4 cup Apple cider vinegar
1/2 handful brown sugar
Mild chilli flakes
A small amount of hickory liquid smoke, if you can get it.
Leave for minimum 8 hours on low, when done drain the liquid, remove the meat, shred to the fibres with two forks and then readd some of the juices to make it more succulent.
Server in buns with 'slaw.
WIN.
Carolina Pulled pork.
Dry rub a pork shoulder in;
2 tablespoons salt
2 tablespoons sugar
1 handful brown sugar
2 tablespoons ground cumin
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoon cayenne pepper
8 tablespoons paprika
Stick it in the slow cooker, then add a mixture of;
Half a cup of tomato ketchup
A generous helping of Worcestershire sauce
1/4 cup Apple cider vinegar
1/2 handful brown sugar
Mild chilli flakes
A small amount of hickory liquid smoke, if you can get it.
Leave for minimum 8 hours on low, when done drain the liquid, remove the meat, shred to the fibres with two forks and then readd some of the juices to make it more succulent.
Server in buns with 'slaw.
WIN.
How big is the shoulder?
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- Joined
- 4 Jun 2007
- Posts
- 2,283
- Location
- South Wales
Try this website http://allrecipes.co.uk/
also you should try this currry, it was brilliant
http://allrecipes.co.uk/recipe/17202/slow-cooker-butter-chicken.aspx
also you should try this currry, it was brilliant
http://allrecipes.co.uk/recipe/17202/slow-cooker-butter-chicken.aspxI usually do about 3.5kg joints.