[Closed] Planning a slow cooker pulled pork for the extended family....any recipes?

One tip I had with pulled pork is to cook not in a slow cooker, but in the oven wrapped in a foil topped waterbath (full of amazing flavors of course!). After 5+ hours on very low heat, take the foil off, drain the water and crank up the heat for the most amazing crackling as well.

Last did it on xmas eve a couple of years ago - damn it was good!

I am doing [url= http://www.bbc.co.uk/food/recipes/asian-style_pulled_pork_65933 ]this one[/url] on Saturday night

Last night I batched-cooked a pulled pork chilli – slow cooked the joint in apple juice, chilli powder, paprika, salt & pepper for 10 hours then pulled it and added to normal chilli recipe ingredients. Served with chips, tortilla wraps and [url= http://truebarbecue.com/uncategorised/reds-sauces/ ]Red's Sauces[/url]

Pour off any sauce / juices, then reduce in a pan, then mix back in once it's thick/concentrated.

Oh and don't call it Slaw, even with an apostrophe it's highly inappropriate. Coleslaw or nothing. When I am king, the "Slaw" users will be first against the wall 😉

"'slaw"? "flavors"? Yee-haw. Extra-sized portions all round. I assume you'll be tailgating y'all?

Oh and don't call it Slaw, even with an apostrophe it's highly inappropriate. Coleslaw or nothing. When I am king, the "Slaw" users will be first against the wall

You do realise that it is a word of German origin and the cole bit is just German for cabbage. The OP is probably using kale or some other brassica, but prefers not to admit it. Way to stop language evolving, dude.

You do realise that it is a word of German origin and the cole bit is just German for cabbage. The OP is probably using kale or some other brassica, but prefers not to admit it. Way to stop language evolving, dude.

Line him up against the wall 😉

I do it in the cooker on a very low heat cooked all day. Season / flavour with Soy and five spice

I cook the crackling separately

Thanks all

Haha....I love how this has reduced to an English Language discussion!

Thinking about dinner now:
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Check out the Fabulous Baker Brothers 9 hour pulled pork recipe and their pitta bread too. Best 'slaw recipes I've used are in the Pitt Cue book.

Pork - http://www.channel4.com/programmes/the-fabulous-baker-brothers/articles/all/pulled-pork-recipe/1847

Pitta - http://www.channel4.com/programmes/the-fabulous-baker-brothers/articles/all/pitta-bread-recipe/1846

I always do pulled pork in the slow clloker

Mix of various spices, paprika, etc, liquid smoke, dehydrated chilli's, beef stock

Thanks RussianBob.....Think the bottle of IPA in the FBB recipe might have won the day!

I'm so amazed why pulled pork has taken so long to become almost ubiquitous. I don't recall ever seeing it before 7 or 8 years ago or when I was a kid.

I slow roast in an oven in a self braising pot - 5-8 hours depending on size, small bottle of cider and spices to taste. I do the crackling separately.

I predict the next UK 'big thing' will be proper corned/salt beef...

+1 to the Baker Bros recipe that [b]RussianBob[/b] has linked. Is fulepruf!

I recently tried Ottolenghi's recipe
[url= http://www.ottolenghi.co.uk/roasted-pork-belly-with-crushed-butternut-squash-and-apple-and-walnut-salsa-shop ]Pork [/url]
it was heavenly

Failing which I normally soak the joint in a mixture of brine/sugar/bay leaves/juniper berries and cloves for 12 hrs

Remove and pat dry and the dry rub and let it sit for another 6 hrs before it goes into the oven

Oven temperature is key - a dash of apple cider or dry wine in the bottom of the dish and then cover tightly with foil and let is slow cook for abt 6 to 8 hrs at 100degC

Sous vide, 26 hours and then a couple more in the oven to get the bark on the outside.

http://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html

Add to your fav BBQ sauce recipe.

Pork joint, remove the skin/fat for making cracking. Leave just enough fat to help the flavour (there's a lot of salt and sugar in it, so no point being too healthy!)

Cider (pint or so)

Soft dark sugar, or mollasses (a big heaped tablespoon)

Chiopotle chillis

Normal chilli's

Bay leaves

Sage and/or rosemary

Pork stock cube

Salt

Cook in a slow cooker until the top is carbonized and you struggle to get it out even with a sieve.

Pour the juices into a pan and boil/stir until it's the consistency of ketchup or as thick as it goes without burning (stir continuously as there's a lot of sugar in there).

Mix shredded meat and sauce back together and tweek the seasoning (chili sauce or tomato pure can also tweek the flavour at this point if you didn't get it right to begin with)

When it comes to slow-cooking, I always err on the side of longer is better – I have slow-cooked a joint all day before and found it is still a little tough. That's fine if it then goes in a pan to cook up at a higher temperature as a chilli, but trying to eat it straight away can be a bit of a lottery.

The best one I ever did was put in on the evening of Christmas Day and served it around 3pm on Boxing Day.

Some great options, thanks all.

Think I'll err away from the chillis as the kids might not be too impressed!

Yum