Schwartz Slow Cook BBQ Pulled Pork, 35g

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In fact, after pulling and seasoning the pork, it has to rest for a day in the fridge, to "relax and soak up the juices and flavour" before reheating. The experiment is a success – by the time I serve it up, it's greedily absorbed all the cooking liquid, adding considerably to its deliciousness. For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper. 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. Beer– This has multiple purposes. It’s used as (1) the liquid in the pan to prevent the pan from drying out during the slow-roasting, (2) for extra flavour on the pork flesh, and (3) making tasty pan juices which are later tossed through the shredded pork and stirred into the homemade BBQ sauce. Super economical, makesloads, freezes 100% perfectly and insanely moreish.Make sliders or a big Southern BBQ dinner plate complete with classic sides like Mac and Cheese, Cornbread and Coleslaw!

To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper. To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture. Case in point, Pulled Pork Sandwiches, dripping with pork juices mingling with BBQ sauce. Oh and look, Coleslaw joining the party too: 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. What is dry-brining? Brining exploits the effect of salt on muscle fibres so meat retains more moisture as it cooks. As a handy bonus, it also fully seasons the meat on the inside – great for large cuts like pork butt. Dry-brining is a type of brining where no water is used, just salt (contrasted with wet-brining where you soak protein in salted water). We get the same effects (juiciness and seasoning) except it’s even better because the flesh isn’t bloated with flavourless water, which dilutes meat’s flavour. It’s also convenient because you don’t have to deal with the logistics of keeping a giant piece of pork submerged in liquid in the fridge.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. days prior, anytime (usually evening) – Coat pork in rub and leave to brine/marinate for 24 to 48 hours in the fridge. Brine 24 hours– Position the pork fat side up (smoother side). Place the pork UNCOVERED in the fridge overnight. Uncovered is best because that way your pork will not sweat under cling wrap or similar. It also dries out the surface of the pork which is key to the best bark!!! I cooked this in a 6.5L capacity slow cooker and the pork shoulder weighed 2kg. It made enough to feed 5 of us generously for dinner, as well as plenty left over for lunches the next day. Slow Cooker Pulled Pork Rub And Sauce

Step 1 Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. Our absolute favourite way of eating pulled pork is in brioche buns with a little coleslaw. Some roast sweet potato also tastes great on the side. 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.

How To Make Easy Pulled Pork In A Slow Cooker

Mustard and garlic powder– The savoury seasonings. I prefer powdered garlic over fresh garlic, and powdered mustard over mustard spread because the powder versions have a more earthy flavour that I think works better for BBQ sauce. Ketchup– The key ingredient in BBQ sauce. I know it’s totally un-Australian of me to say, but I really prefer ketchup over tomato sauce. Better flavour. Sorry Australia!! Best substitute –Well, tomato sauce! Remove from fridge 3 hours prior, leave on counter for 1 hour. Then cover loosely with foil and reheat in a 150°C/300°F oven for 2 hours or until the centre is hot, then shred as close as possible to serving time.