Cooking pulled pork simply means taking a tough cut of meat and cooking it at low temperatures over a long time so that the meat becomes tender and falls apart.
I usually serve pulled pork with caramelized onions and buns and people put together their own pulled pork burgers at the party. Folks in the US usually add coleslaw to pulled pork burgers but I find that too sloppy for a party. I have to say the flavor combination of pulled pork and coleslaw is amazing though!
There is really minimal cooking involved because the slow cooker does all the work. This is very similar to my recipe for slow cooker barbecued ribs, which, incidentally, is another fantastic dish.
You have to start with a piece of uncut pork shoulder. You need some fat on the meat because the fat will break down as the meat cooks, thus keeping the meat moist.
Wrap with cling film and place this in the fridge until you are ready to cook.
Line the bottom of a slow cooker bowl with sliced onions.
Allow the meat to cool a little. Transfer onto a bowl and pull the meat apart using two forks.
Slow Cooker Pulled Pork (Serves 6-8)
Loosely adapted from bakingaddiction
2 onions, sliced thinly
4 tablespoons brown sugar
2 tablespoons paprika - I used smoked paprika
4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1.5kg boneless pork butt or shoulder - I used shoulder
1 1/2 cup (360ml) cider vinegar
8 teaspoons (40ml) Worcestershire sauce
3 teaspoons crushed red pepper flakes
3 teaspoons sugar
1 teaspoons dry mustard
1 teaspoon garlic salt - I used garlic powder and salt
1/2 teaspoon cayenne pepper
1 tablespoon liquid smoke
1. Combine brown sugar, smoked paprika, salt and black pepper in a bowl. Rub this onto all parts of the meat. Wrap with cling film and place this in the fridge until you are ready to cook.
2. Line the bottom of a slow cooker bowl with sliced onions. Place the pork on the onions.
3. In a bowl, whisk together cider vinegar, Worcestershire sauce, liquid smoke, sugar, dry mustard, garlic salt (I used a combination of garlic powder and salt), crushed red pepper flakes and cayenne pepper. You can adjust the quantities of each ingredient according to your preference. Pour this over the meat.
4. Cover loosely with a piece of baking paper.Cook, covered, on the low setting for 8 hours, remove the baking paper and cook (covered) for a further 2 hours. By this time, the meat should be very tender.
5. Allow the meat to cool a little. Transfer onto a bowl and pull the meat apart using two forks.
6. Use a fork to mash the onions that remain at the bottom of the slow cooker bowl. Skim away most of the fat and pour the liquid and the onions onto the meat.
7. Serve hot or cold.