May 30, 2016
This is (my) Gareth's pulled pork recipe. If i need a quick reliable pulled pork done in a slow cooker this is one of my go-to's. I have my own rubs and smoker recipes too, but those are for another day and not great for beginners. This is great to get you into making your own pulled pork and you can learn to make it your own from here.
Marinate the meat overnight
1Cut the fat cap off the pork shoulder. This if fine if you're doing it on the BBQ or Smoker, if you're doing it in the slow cooker it will melt down and create disgusting fatty lumps
2Chop into fist sized chunks so it will cook quicker in the slow cooker Score the meat slightly all over. Pat dry with some kitchen towel.
3Mix together your old bay spice, sugar, salt, fajita, chilli, paprika. Lay it on a dish. Add in a few dashes of liquid smoke. Over time you'll learn to eyeball this mix ad add more of the things you like (hotter chilli? More paprika, more sugar etc)
4Take each pork chunk and cover it in the rub, rubbing it deep into the meat. Put into a glass bowl. Once you've covered each chunk, cover the top with clingfilm and put in the fridge. Overnight is ideal, a few hours is fine at a push.
Slow Cooked Pulled Pork
1Turn on your slow cooker to get it warmed up. (Put it on low)
2Make a 1/2 cup of pork stock. (I just use a standard pork stock cube)
3Put the chunks of meat in the slow cooker. Pour the stock, coke and apple juice over the meat.
4Slow cook for around 6-8 hours. If you have a thermometer you want it to reach an internal temperature of 190 to 195 degrees F. Essentially - test pulling it apart with 2 forks, once it pulls easily, its done.
5Transfer the pulled pork to a dish, transfer some of the stock from the slow cooker, and let the pulled pork sit for 1/2hour or so and suck up all those juices.
6Cover in your favourite BBQ sauce. Place under the grill for 10 minutes so. Serve in a bun (brioche if you're not lactose intolerant)
Old Bay Extreme Pulled Pork Rub