Hello,

I was wondering if anyone has made BBQ style pulled pork using a crock pot/slow cooker?

I'll be trying it tomorrow as i've been wanting to try a pulled pork for the longest time because I heard they're great

So..... is it perfectly ok to use a slow cooker?

(p.s feel free to throw any recipes my way on how you made it , i've read around on the net but all the methods/ingredients seem so different to each other )

I made it in the oven a few weeks back
http://www.digitalspy.co.uk/forums/s...php?p=43887939



I actually used a gammon joint because I had one but I would recommend using a standard pork joint (I think shoulder is recommended).

I marinated it in a dry rub of cajun spice, garlic salt, oinion salt, salt & pepper and a few other things thrown in.
Here is a special ingredient
http://www.mysupermarket.co.uk/tesco...ray_320ml.html
It gives it that smokey taste/smell

I added a little cider vinegar to the pot and cooked it in a very low oven for 8 hours.
Because it was gammon it was a little too salty but you shouldn't get that with a normal joint.

It shredded perfectly though and I added some bbq sauce and more cider vinegar and it tasted great. I had it on a bun with more BBQ sauce and coleslaw.



A slow cooker would be perfect and a lot more economical

I always make mine in the slow cooker. I adapted various recipes, this one always turns out perfect.

rolled boneless shoulder joint (sized to fit slow cooker)
glass of apple juice
½ bottle BBQ sauce
For The Rub
4tbsp soft brown sugar
2tbsp sweet or smoked paprika
1tbsp chilli
1tbsp mustard powder
2tsp cinnamon
1tsp onion salt
1tsp cracked black pepper
1tsp coriander
1tsp cumin
1tsp cayenne pepper

Method
Mix all the spices and sugar together. Put the pork in a large roasting tray and start to rub in the mix, really pushing it into all the little nooks and cranny's. When all the rub is on cover in cling film and leave overnight.
Make a foil ring to keep the pork slightly raised out of any liquid. Add the apple juice, put the lid on with a foil cover and a couple of tea towels to keep all the steam in. Set the slow cooker on high for 2 hours, then turn down to warm for 4 to 5 hours or until the meat is falling apart.
When cooked, carefully remove all the outer layer of fat and then start to shred the meat. At this stage you can leave to go cold to reheat in the slow cooker for when its needed. Or put back in the warm slow cooker and add ½ a bottle of good quality BBQ sauce.
To serve, warm some pitta's and stuff with the pork topped with freshly made coleslaw.

Thanks guys, just the information I was looking for, going to take a little from each recipe and maybe add a few spices here and there

Off to get the dry rub done and stick it in the fridge for tomorrow

Thanks again, i'll let you know how it turns out

The results are in...... the pulled pork was a resounding success, it just fell apart, so tender, and tasted fantastic

Just made a few buns with the left over pork........ GODLIKE

You'll have to post the recipe & technique. I'm going to borrow my sister's slow cooker for the next time I make it.

I used ejak's recipe

Made this loads of times in the slow cooker, beef, pork and chicken all work well, plus if you can get some try adding 'liquid smoke', it makes it perfect!

I added this
http://www.mysupermarket.co.uk/tesco...ray_320ml.html

it's kind of similar. Probably less potent.

Does the apple juice evaporate? If not do you incorporate it into the pulled meat / bbq sauce or discard it?