A simple method to cooking pulled pork. Slow cooking / cooker required.
Preparation time: 30mins
6-8 hrs (plus 12 hrs to marinate)
- 1 tsp Black treacle
- 2 tbsp Cider vinegar
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Mild mustard powder
- 1 tsp Chilli powder (mild or hot depending on preference)
- 2.5kg Shoulder of pork (ask the butcher to score the rind for you to ensure crackling)
In a bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder, and chilli powder into a smooth paste.
Rub the paste onto the meat, then cover with cling film and put in the fridge overnight.
Take the meat out of the fridge and remove the cling film. Place onto a board with skin side up to allow the meat to come up to room temperature.
Rub 1 tbsp of salt onto the skin.
Pour 500ml water into the bottom of the slow cooker, place the pork into the liquid, and cook for 8 hrs or until cooked through.
Once the pork is tender and cooked through, you may crisp up the skin if desired. Turn an oven to 200C/180C fan/gas 6 and cook the pork in a roasting tray for a further 30 mins until the pork skin has turned to crackling.
Once the pork is ready, take it out of the roasting tin, cover with foil, and leave to rest for 10-15 mins.
Once rested, remove the crackling from the pork. The meat should pull apart easily using two forks.
Serve in a crusty roll with sour cream and roasted peppers or with French fries and vegetables of choice.