Schwartz Slow Cook BBQ Pulled Pork, 35g

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That’s right, 36 hours is what it takes to make my very best Pulled Pork recipe: A 24-hour dry-brine in a heavily-flavoured rub, followed by a 12-hour slow roast in the oven. The pork is ready to be pulled apart when the cooking time is up. You can take the joint out and do it in a separate bowl or chopping board or just do it straight in the slow cooker pot. I tend to opt for the latter; if you do, just be really careful not to burn yourself on the slow cooker. Use two forks to shred the pork; the pork should be soft enough that this is easy to do, with it falling apart easily. Once the pork has been suitably shredded, stir the pork around in the sauce until completely coated. Serving The Slow Cooker Pulled Pork Honestly, that sight … a big pan of juicy meat that’s had my love and attention for the last 36 hours … (albeit I’ve been asleep for most of that time, but that’s not the point!)… now THIS is my kind of food.

Southern BBQ Dinner Plate– complete with classic sides like Baked Mac and Cheese, Corn Bread, steamed corn slathered with butter, Coleslaw(or this No Mayo version) and a side of something green (pictured: simple steamed greens drizzled with butter, salt and pepper).Microwave emergency –If you forgot to allow for reheating, you can microwave it uncovered in an emergency. It actually works well because it keeps the meat juicy! I know this is totally un-lady like. I’m not the dainty sort, not in my food choices, nor in how I barrel through life. But boy does it make for a tasty life!!! When I see pork being shredded with a food processor and vigorously mixed with sauce until it resembles baby food, it makes me want to cry. Mostly I don’t marinate the pork – but you absolutely can. I usually miss out this step because I am not prepared enough the night before! It would make more sense to mix the pulled pork rub and sauce together the night before and rub it over the pork. This not only improves the taste, it’ll also save you precious time in the morning! But, if like me, you don’t seem to get round to this kind of thing of an evening, fear not, it still tastes amazing when made just before switching the slow cooker on.

Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection. Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin. Mix together the salt, sugar and paprika and rub about half into the meat. In a frying pan, heat up some pork with a splash of water, sliced fresh chilli and peanuts till crisp and piping hot, then toss with red wine vinegar, runny honey, and cooked noodles. Serve in an iceberg lettuce cup with a wedge of lime. Substitute with alcoholic apple cider (dry/hard cider), non-alcoholic beer or apple juice, which I’ve used in the past for similar recipes to great success (like BBQ pork ribs). Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.There should still be some liquid remaining in the pan. How much depends on a lot of things, like the size of your pork, your oven and so on, but usually there is around 1.5 – 2 cm / 3/4″ of liquid.