Nothing could be simpler than this wonderful dump & run easy slow cooker pulled pork, simply throw stuff in the Crockpot and come back later!
Super Simple Pulled Pork.
Whilst much of my food is influenced by global cuisine one of the foods not massively represented is US food.
Odd considering how much US culture has coloured much of global culture. But outside of the Burger and US influence on Pizza US food is relatively uncommon on this side of the pond.
As a result, pulled pork is a dish that I had not tried or even heard of until long after we moved to Hungary in 2008. And I’m a self confessed “foodie”!
This recipe is a gloriously simple dump and run recipe that is so simple that it hurts.
You can marinate the pork in the dry ingredients overnight if you like. It does add a little more flavour but it is not really a game-changer.
Choosing the Pork.
The pork you choose for making pulled pork is critical.
This recipe calls for shoulder, it is the perfect cut of meat for shredding due to the long fibres of the muscle.
It also has just about the perfect amount of fat, you could sub this out for pork leg if you want.
However, if you do that you want to try and get meat from the lower part of the leg.
It contains more sinew than the shoulder, which adds to a richer mouthfeel and it is why I use beef shin for my pulled beef recipe.
The Best Pulled Pork Sandwich.
You can use this meat any way you like but my favourite is a pulled pork sandwich.
I take the meat and freeze it into 300g portions, which is the perfect size for a sarnie for me and my wife.
When I want a sandwich I just drop the bags of pork into simmer water and reheat. This method ensures you do not drive off any of the liquid and end up with dry pork.
You just need to ensure that you have heavy gauge bags that can cope with the heat.
For the topping, I usually call on pickled cabbage, a bit of sliced radish and some spring onions. Less really is more, no one likes a sandwich that you eat from your lap!
Although it also works just as well with more pickles. The same sort of stuff that I use to top my Instant Pot BBQ Pork Sandwich.
As for the bread well it has to be a ciabatta style loaf. This is because it allows the juices from the pork to fill up all of those wonderful holes.
But most importantly it is robust enough not to fall apart or go soggy.
- 1 kg Pork Shoulder
- 2 Tbsp Cider Apple Vinegar
- 1 Tsp Liquid Smoke
- 1.5 Tsp Black Pepper
- 1 Tsp Spicy Paprika
- 1 Tbsp Caraway Seeds
- 2 Tbsp Sweet Paprika
- 1 Tbsp Dried Oregano
- 2 Tbsp Brown Sugar
- 2 Tsp Coarse Sea Salt
- 1 Tsp Garlic Powder
- Take all of the ingredients with the exception of the vinegar & liquid smoke and mix together.
- Sprinkle this mix over the pork and massage it in really well.
- Place the pork into a slow cooker and add the vinegar and liquid smoke.
- Cook on low for 8 hours.
- When your time is up, remove the pork from the slow cooker and shred with a couple of forks.
- You may want to remove some of the fat from the sauce left in the crockpot before returning the pork and stirring to coat.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 150mgSodium: 892mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 40g