Slow cooked BBQ pulled pork recipe

Pork shoulder has to be one of the best cuts of meat available, It’s cheap, packed full of flavour and can be cooked is lots of different ways, as a result I’m  a huge fan, whether it’s hog roast, BBQ pulled pork (like in Hickorys) or Slow roast spicy pork for Sunday roast  it’s always a winner.

The slaw really adds another dimension

I’ve never actaully tried putting pork shoulder in the slow cooker or making a BBQ sauce so this was a bit of an experiment, It was also a bit of a spur of the moment decision to make so I didn’t marinate the meat before hand.

Cooking time will depend on the size of pork and whether you choose to use a slow cooker or an oven, but I’d say the minimum cooking time is about 6 hours, I left mine in my slow cooker for just over 8, the first hour it was set on high, after that on medium.

To be honest it was a great success, I’d have maybe added an extra chilli and a splash of balsamic  and possibly a bay leaf to add a bit of extra depth but for a first attempt I was over the moon.

Try to get hold of either some Chipotle sauce (like Mr Vikkis Ranch Sauce or one Stop Hoy Shops old smokey) or some Chipotle paste, if you can’t then try using BBQ sauce from the supermarket.

I served mine with a good dollop of coleslaw, home made skinny fries, with nandos piri piri salt and a soft white bread bun.

It wen’t something like this.

Ingredients

• 1.5 kg pork shoulder
• 4 garlic cloves, crushed
• 1 green chilli, sliced
• 1 tsp mustard powder
• 1/2 tsp all spice
• 1 bayleaf
• 1/2 tsp cumin powder
• 1 red onion, thinly sliced
• 3 tsp paprika
• 1/2 tsp cinnamon
• 2 tbsp tomato puree
• 

  The pork before cooking

  3 tbsp Henderson’s Relish (or Worcestershire sauce if you are from down south)

• 4 tbsp soft brown sugar
• 4 tbsp cider vinegar
• 2 tsp corn flour
• 60ml chipotle sauce (you can add a bit more if you like)
• 1 tin of haricot beans, drained and rinsed.
• Salt
• Pepper
• Water

Method

1. Trim the fat off the pork shoulder, either discard or use for crackling.
2. Depending on the size of your pork shoulder, chop into fist size chunks.
3. Mix all of the ingredients, apart from the pork, beans and water , in a large bowl, taste then season, add a little more spice if you like.
4. Add the pork into the bowl and mix well.
5. Tip the contents of the bowl into your slow cooker
6. Add some water to the bowl and swirl around to get the rest of the sauce out.
7. Tip the water into your slow cooker, so it just about covers the pork, if not add a little more.
8. 

   The pork after it’s been pulled and returned to the sauce

   Turn the slow cooker on high and cook for an hour.

9. After an hour turn down to medium and leave for 5-7 hours.
10. An hour before you want to serve the meal, tip the drained beans into the slow cooker and mix well.
11. Just before you are going server the meal, remove the pork, pull apart with a couple of forks and then tip it back into the slow cooker, mix well.
12. Serve with your chosen accompaniment’s.