Pulled pork is cheap, easy and so tasty. Last year, my sister-in-law turned 50, and although we wanted to throw her a big shindig, we didn’t really have any budget. But serving up pulled pork in my slow cooker with briche buns, coleslaw and tasty crackling on the side was such an easy win, we managed it for about £1.50 per head! Wallop!
- 1-2kg pork shoulder joint
- 1 tbsp mild smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder/granules
- 1 tsp mustard powder
- 1 tbsp maple syrup
- 300ml cola or cider or apple juice
- 3 tbsp Apple cider vinegar
- 100ml Your favourite BBQ Sauce
- Remove crackling from joint and reserve to cook before serving.
- Place joint in slow cooker, rub dry ingredients onto meat and pour over the liquid ingredients. I doesn’t have to be completely covered, but it’s ideal if it is.
- Cook on low for 6hrs.
- Once cooked and tender, remove from juices (which you can discard unless you need it for a gravy in another dish) and use two forks to pull. Add 50-100ml of bbq sauce to the pulled pork according to taste.
- Preheat the oven to cook the crackling by your preferred method - everyone seems to have their special way of doing it! I like to pour over boiling water, pre-slice or cut with sharp scissors and bake on a flat baking tray at 200*C.
- Serve with brioche buns, coleslaw and something healthy & salady for balance.