Pulled Pork is one of those foods that I only first found out about after watching countless episodes of Man Vs Food, and then discovered that it’s quite hard to come across in the UK since it being primarily a US dish. Pulled Pork has started to catch on in the UK and is becoming quite the trend, especially with burger restaurants adding it as a topping to gourmet burgers.
The texture of well cooked pulled pork is something heavenly. It’s soft, it’s chewy, and most importantly, it’s meaty. Pulled pork usually comes flavoured with barbecue seasoning, but can also be spicy, and sometimes flavoured with cider and herbs rather than spices.
I started first making pulled pork when I first purchased a slow cooker. Pork shoulder is a pretty cheap cut, and in my eyes one of the best thanks to the way it lends itself to slow cooking. My recipe is simple, customisable, and can’t really go wrong. One day I’d love to cook a pork shoulder in a bbq/smoker for the true authentic smoky flavour that pulled pork has.
- Fry off an onion until soft and caramelised.
- Add the onion, spices, sugar, and anything else you want to your slow cooker pot.
- Trim the pork of the skin and most of the fat and add to the slow cooker.
- Top up with water or unsalted stock, and cook for at least six hours on ‘Low’.
- Once the meat is soft and tender, remove it most of the liquid from the pot and add to a frying pan.
- Reduce the sauce to you get a thick, almost pasta sauce consistency. Just remember that you need enough sauce to coat all your strands of pork.
- Pull the pork by getting two forks and pulling all the meat strands apart. You can keep it as rough or fine as you desire.
- Add the pulled pork to the sauce and ensure that all the pork has met the sauce.
Serve with a baked potato or fries, coleslaw, and preferably in a soft white burger bun. A bit of chilli sauce wouldn’t go a miss here either.
Take a look at the gallery below for step-by-step stages for cooking pulled pork.