Thursday, 17 July 2014

Slow Cooker Pulled Pork

Very easy recipe, but does take some time. You have been warned!

Slow Cooker Pulled Pork

Is it sweltering where you are? Because myself and my fat fluffy cat are both overcome by the current temperature situation.  So expect more slow cooker and oven free recipes in the future.

Ingredients:

A Fresh Pork Shoulder Picnic Roast*
1-2 Cups Beef or Vegetable stock
2 Onions
3-6 Cloves Garlic
Salt and Pepper

Sandwich or Burger Buns
One Bottle Smokey BBQ Sauce**

*Do not get a cured picnic or shoulder roast, we want a fresh light pulled pork, not a cured/salty ham pulled pork. This is very important, as I once made the mistake of getting the cured pulled pork and let me say that it does not make for a good sammy.

Instructions:

Cut the picnic roast into four chunks, season each with salt and pepper, set aside.

Chop or dice the onions and garlic, add half of each to the bottom of the slow cooker insert, add the cups of stock to the insert.

Arrange the four chunks of pork on top of the onions in the stock inside the slow cooker insert. Arrange the remaining half of the onions and garlic over top. Most of the pork should be submerged in the stock, if not add a bit more water.

Turn slow cooker on low for at least 8 hours, but up to as long as 12. Or high for at least 4 hours, but up to maybe 8, not 100% sure because I usually just do this step over night.

After cooking the roast, allow to cool for about 10 minutes with lid open and slow cooker turned off. Using a slotted spoon remove all of pork roast from the insert, transfer to bowl and set aside to cool a bit longer.

Strain the slow cooker insert through a strainer and collect the liquid in a large pot or bowl.

**In a medium sauce pot over a medium high heat, reduce the pot liquid strained from the insert on the stove for about 20-40 minutes, until concentrated.**  You can skip this step if you like, this just really intensifies the flavor of the final result.

Once the cooked pork roast isn't burning hot anymore, use two forks to shred and literally pull it apart, which it should do pretty easily. Remove any bits that are all fat or not palatable. Return the pork to the slow cooker insert.

Pour in about 1 cup of the pot liquid you saved, stir well, the pork should look nice and juicy but not be soupy.

Pour in about half of the BBQ sauce, stir well to evenly coat, add more BBQ sauce if needed.

Continue to heat over low for about 2-4 hours until ready to eat. If the pulled pork dries out add more of the pot liquid or BBQ sauce, to your taste.

Serve on a toasted bun.

Enjoy!

Other Places:

What was cooking one year ago?

Herb and Citrus Chicken

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