We have just bought a new slow cooker for the van, so I am keen to put it to the test and there is possibly no better alternative evaluation recipe to the classic pulled pork.
Making it in the slow cooker is so easy but one tip is, whatever you do, do not be tempted to eat it at the end of the day. Pulled meat is far better left in the fridge overnight in a tub full of its cooking juices, simply warm through the next day and serve.
I promise you by doing this the meat will be much juicer and tastier. Serve it up in a bun of choice with the classic combo of coleslaw and BBQ sauce.
Please see The Best Homemade BBQ Sauce recipe, and a Creamy Coleslaw. (See Previous Caravan Larry Hub Posts)
3kg Boned and rolled pork shoulder
1x Onion, grated
2x Garlic cloves, crushed
500ml Chicken stock
2tbsp Granulated sugar
1tbsp French's American mustard
1tbsp Chipotle paste
1tbsp Apricot jam
3tbsp Cider vinegar
1/2tbsp Worcestershire sauce
2tsp Smoked sea salt
1tsp Ground black pepper
1. Season the pork all over then brown in a frying pan on all sides. Remove any strings and place in the slow cooker.
2. Add all the remaining ingredients to the slow cooker then cook on low all day.
3. Shred the pork with two forks then store it in its cooking liquor in a tub in the fridge overnight.
4. The next day heat through gently on the hob, in the oven or in the microwave, it doesn't matter which method you use, it will be delicious.