Linkmeister

Experimental cooking

I like barbecued pulled pork, but I've never tried to make it.

Until now.

I used this recipe: Crock pot barbecue pork

Ingredients:-

* 1.5Kg or 3.3 lb pork shoulder
* 100ml or 4 floz of water
* salt and pepper to taste
* barbecue sauce of your choice

Method:-

Place the pork shoulder in the crock pot, pour in the water and lightly season with the salt and pepper. Cover and cook on high for 1 hour. Now turn to low and cook for a further 8 hours by which time the meat should be extremely tender. Remove the pork from the slow cooker and place on a carving board.

Chop or shred the pork and then throw it back into the crock pot with a little barbecue sauce of your choice. Cook for a further 1 hour and you’re ready to slap it in a bun!

Well, not really. Low on my 20-year-old West Bend Slo Cooker is a little too low. After 8 hours at that level the roast was still very rubbery. I turned it up to high for a couple of hours (I was annoyed), then took it off the heat and refrigerated it overnight. Long about 1:30 the following afternoon I took it out and put it on at medium for a couple more hours. At that point I could shred it. I did, drained off the liquid, added the meat back into the pot, poured in about 4 oz. of barbecue sauce, and slow-cooked it at medium for another hour.

Next time I think I'll add 6 oz. of sauce; it wasn't quite drippy enough for my taste. But we both liked it just fine, and now that I know how my cooker's heating element behaves, I can do this again with more confidence.

Posted by Linkmeister at June 20, 2008 12:01 AM | TrackBack