2010 Cooking Club Week 48: Pulled Pork

Moody_mona

Bought a slow cooker especially for this, have the spice rub done and it's in the fridge, looking good so far! Just a question about the cooker, it says the liquid you put in needs to be hot, should I heat the cooking liquid first or is it alright to just put the pork in with the liquid and set the cooker to high? Thanks

unkel

No need to put the liquid in hot. The cooker will heat it all up. Sloowwwwwly

Moody_mona

Thanks unkel, I'm so excited! I don't want to mess up!

unkel

It's impossible to mess it up. Unless you let it dry out. Which is pretty impossible too as a slow cooker hardly loses any fluids (as long as you don't keep opening the lid)

What time is dinner served in your house on Wednesday?

Sparks

unkel wrote: »

No need to put the liquid in hot. The cooker will heat it all up. Sloowwwwwly

Spot on. Not even sure what'd happen if you heated it up first, but I don't think it'd make too much of a mess of it.

Moody_mona

Thanks guys I'll let you know if there are leftovers unkel!

danthefan

So I have the rub on my pork, would leaving it to cook for more than 8 hours be detrimental at all?

maryfred

danthefan wrote: »

So I have the rub on my pork, would leaving it to cook for more than 8 hours be detrimental at all?

When i cooked this for the first time,it must have been on for at least 10 hrs because it was my first time using a slow cooker and it was perfect! Have bought pork butt for my next go!

Sparks

danthefan wrote: »

So I have the rub on my pork, would leaving it to cook for more than 8 hours be detrimental at all?

In a slow cooker, no. I've had to, in fact, for some larger chunks of pork. I think fourteen hours is my record so far. Just make sure the cooking liquid doesn't evaporate and cook away.

Wouldn't push it past the 24 hour mark though I think, not unless it's a massive chunk of meat - eventually your pork will go from pullable glory to soup....

sullivlo

We left it for 14 hours last week I think.

ElleEm

I bought pork shoulder last week to slow roast it. The butcher asked had I made it before, and I said I had. He asked how long I cooked it for and I said about 7 hours. He looked at me in horror and said "that was far too long!". I just giggled to myself thinking he has no idea of the glory of REAL slow roasted pork! I left this lot in for 9 hours and it was so good. We were actually eating it for three days!

danthefan

Sparks wrote: »

In a slow cooker, no. I've had to, in fact, for some larger chunks of pork. I think fourteen hours is my record so far. Just make sure the cooking liquid doesn't evaporate and cook away.

Wouldn't push it past the 24 hour mark though I think, not unless it's a massive chunk of meat - eventually your pork will go from pullable glory to soup....

Cheers, the piece I have is about 1.3kg I think so close enough to the recipe. Am going to put it on when I go to bed tomorrow night, just don't want to have to set an alarm or something to go stop the pork cooking.

Can't wait, thanks a lot for the recipe.

Sparks

Ah no, that'll be grand dan. Just make sure the liquid level is topped up before you hit the hay.

Masala

Bummer..... got the ingredients for this tonight in Tesco and just noticed that I used a FILLET.!!!

Damage is now done ... wrapped in fridge for the morning.

Will have to go with honey tomorrow as cant find molasses anywhere.

SO looking forward ...but now slightly disappointed!!

PS...when posters say they had this with dinner - what kind of dinner we talking abut??? Chips and pulled pork?? Potatoes + Veg + pork??? Doesn't sound right!!!!

Moody_mona

Day one I had it in a bap with homemade coleslaw, day two with coleslaw and little roasties, my phone is not cooperating when I try to attach photos, sorry!

unkel

Masala wrote: »

Bummer..... got the ingredients for this tonight in Tesco and just noticed that I used a FILLET.!!!

Damage is now done ... wrapped in fridge for the morning.

Damage isn't done yet. Damage will be done if you stick it in the slow cooker. Don't!

Slice your pork fillet and pan-fry the slices for a couple of minutes each side. It will be lovely - marinated medallions of pork

ElleEm

First time I had it on buns with homemade chips and a red cabbage slaw. The other day I had it on buns with sauteed baby potatoes with garlic and spring onion on the side.

sullivlo

Masala wrote: »

Bummer..... got the ingredients for this tonight in Tesco and just noticed that I used a FILLET.!!!

Damage is now done ... wrapped in fridge for the morning.

Will have to go with honey tomorrow as cant find molasses anywhere.

SO looking forward ...but now slightly disappointed!!

PS...when posters say they had this with dinner - what kind of dinner we talking abut??? Chips and pulled pork?? Potatoes + Veg + pork??? Doesn't sound right!!!!

They have molases in holland and barret.

Mr. CooL ICE

Masala wrote: »

PS...when posters say they had this with dinner - what kind of dinner we talking abut??? Chips and pulled pork?? Potatoes + Veg + pork??? Doesn't sound right!!!!

For the first few days, I put it in a ciabatta and make sweet potato fries. I then throw some in with some shredded lettuce and cherry tomatoes for a quick and easy salad. A large shoulder usually does me for 2 weeks worth of salad.

clouter

Just after tucking into this for lunch. WOW!! Loved it, had it in bun with coleslaw and gherkins. Delicious!!

Had it in slow cooker for 13/14 hrs at low. Had 2kg of pork so should do for quite a few meals! Thanks OP!

stevenmu

Masala wrote: »

Bummer..... got the ingredients for this tonight in Tesco and just noticed that I used a FILLET.!!!

Damage is now done ... wrapped in fridge for the morning.

Will have to go with honey tomorrow as cant find molasses anywhere.

SO looking forward ...but now slightly disappointed!!

PS...when posters say they had this with dinner - what kind of dinner we talking abut??? Chips and pulled pork?? Potatoes + Veg + pork??? Doesn't sound right!!!!

Is it one of those giant sausage shaped fillets tesco do for a fiver?

What I do with those is cut them into two halfs so that it fits in the slow cooker, then cook both of them on low for 4 hours in some liquid. Then take one half out and cut it into some medallions, it should give enough for 2/3 people, and serve with some veg and spuds.

Then crank the slow cooker up to high and do the other half for another 2 to 3 hours. Take it out and shred it, then pop it back in the slow cooker, still on high but leave the lid off to help the liquid thicken up, probably another hour or so.

It means you get lovely pork fillet medallions for dinner, and delicious pulled pork for tea or lunch the next day.


edit: oh and you'll find dark treacle in the baking section in most supermarkets or even some convenience/corner shops. Not quite the same but a good substitute.

unkel

Please don't put pork fillet into the slow cooker. You wouldn't put fillet steak into it, would you?

Masala

Is it one of those giant sausage shaped fillets tesco do for a fiver

NO.... was a round shape like a round loaf!

Anyway... decided against using it and just boiled it for the Dinner

Was in Tesco and seen that they have Leg of Pork.... is that any use. Seems this thread says SHOULDER of PORK is the best.

Anyway.. when I look at my Slower Cooker - the fillet was tiny in it (I have the Clockworks one from Argos) and would take double the stock ingredients to cover the fillet! So... all ingredients saved for next time.

PS... after buying the 500ml bottle of Cider Vinegar .. can anyone advise what else it can be used in ?? Same with Molasses....

Leg is fine. Just make sure to take out the stuffing if its the same one I've used from Tesco before.

I've used the leftover cider vinegar in another round of pulled pork

Will be doing a chilli cook soon so will be in Fallon and Byrne, does anyone know if they have much in the likes of liquid smoke? I see Stubbs Hickory Liquid Smoke mentioned a few times in recipes.

Sikpupi

Can u use Pork Lion.... not sure what part of pig that is from???

I don't see Pork Shoulder in Tesco.... but plenty od Lion!! IT is not very big though

Moody_mona

You can get pork leg in Tesco. Made it again for match day today, went down a treat with a bunch of hungry lads! I was delighted! Had with some lettuce, coleslaw and brown baps, and little crispy potato and sweet potato cubes, so yummy!

Masala

So... Is Lion = leg??

Does the joint have to be on the bone???

Moody_mona

I've made it a couple of times now, never on the bone, wouldn't fit in my cooker!

Sparks

Masala wrote: »

So... Is Lion = leg??

No, the loin is the pork version of fillet steak. It doesn't make good pulled pork, just cut slices and cook it fast or do a pork wellington kind of thing with a dried apple filling or whatever. Check the first post, that's pork leg in that example.

Does the joint have to be on the bone???

No, but it tastes better if it is.

feylya

Just put my dry rub covered pork into the fridge. I'll be popping it into the slow cooker in the morning, and having pulled pork for Paddy's Day!