I’m back! I know it’s been a while. It’s been a busy few months for me since last time I posted, a few ups and downs and things that took precedence over dedicating time to my blog, but I’m back and full of ideas and inspiration.
The best pulled pork you will ever eat, that’s a bold statement I can hear you say. It’s not one I make lightly. I have had plenty of feedback that proves it. Numerous times I’ve had requests for this recipe, and it’s one that I’ve been holding back for a special occasion. To celebrate my return I thought I’d bring out the big guns.
Traditionally pulled pork is cooked in a smoker or on a BBQ over a long period of time. Unfortunately like most people I don’t own a smoker and rather than trying to battle the beast from the east and get the BBQ out I think the slow cooker is a decent replacement. Low and slow is the key, and also preparation. You need to start the process 24 hours before you want to eat it. I know that seems like a long time but trust me, its worth it.
The best cut of pork to use is shoulder. I cut the skin off so you can get the dry rub into all the nooks and crannies. If your using coarse sea salt and whole mustard seeds in the rub then its probably easier to make it in a pestle and mortar so it comes out really fine.
Make sure you fully coat the meat before you wrap the bowl in cling film and put it in the fridge. Leave it in there overnight for best results.
In the morning, just bob it in the slow cooker on auto or low and then leave it alone for at least 8 hours, longer if possible.
Now comes the fun part. Lift the pork out of the slow cooker and onto a tray or roasting tin, get a couple of forks and start pulling it apart (try not to eat all the pork). Pour all the pork cooking juices from the slow cooker into a pan and save them as you’ll need these in a minute.
Add all the ingredients for BBQ sauce into the pan and stir on a low heat for 5 minutes or until they’ve all mixed. Put the pork meat back into the slow cooker and then pour over the BBQ sauce and replace the lid. Turn the slow cooker on to high and leave for another hour.
Value for money has got to be one of the best things about this recipe. The pork costs around £4-£5 and all the other ingredients you can use again and again. I normally get 4 or 5 good meals out of one batch of pulled pork. It freezes really well so can be kept for a few weeks. I bag it up into portions to make it easier. There are loads of ways to have it but here’s a few ideas.
- 3 tbsp Smoked Paprika
- 1 tbsp Garlic powdergranules
- 1 tbsp Brown sugar
- 1 tsp Mustard seeds
- 2 tbsp Sea salt
- 1 1-1.5kg Pork shoulder
- 50 ml Cider vinegar
- 2 tbsp Ketchup
- 1 tbsp French mustard
- 3 tbsp Brown sugar
- 2 tbsp Honey
- 2 cloves Garlic leave whole and remove after
- Pan juices from the pork
Place all the ingredients for the rub in the pestle and mortar and grind them until you have a fine powder
Cut the skin off the pork shoulder place it in a bowl and pour over the rub mixture. Ensure the meat is fully coated in the rub cover the bowl in cling film and place in the fridge for at east 4 hours, over night if possible.
Place the pork in the slow cooker and put this on auto or low and leave for at least 8 hours.
Remove the pork from the slow cooker and place it on a tray or roasting tin. Use 2 forks to pull the pork apart.
Pour the juices from the pork into a pan. Add all the ingredients for the BBQ sauce to the pan and simmer for a few minutes.
Put the pulled pork back into the slow cooker, pour over the BBQ sauce, put the slow cooker on high and leave for an hour.