Slow Cooker Pulled Pork

Pork, Pulled Pork -

An easy to make slow cooker pulled pork recipe with gravy and stuffing.

Slow Cooker Pulled Pork

Picture this; hot pulled pork, with stuffing and gravy, perhaps a dash of apple sauce, served on a fresh white cob, and maybe even a little side of crackling... It has to be one of the ultimate sandwiches, doesn't it? Anyway, my old man Dennis has been in the butchery game since he was like 5 years old, and he's basically mastered pulled pork. I say mastered, he actually likes to think he 'invented' pulled pork back in his youth (I'm surprised he can remember that far back). Well, that's the story he bores us with every time any of us mention pulled pork. I think he actually believes it as well. Anyway, most people think pulled pork originated in south USA, who'd have thought it was actually invented in Bushbury, Wolverhampton? The recipe is really easy, all it really takes is a bit of time, but trust me, it'll be worth the wait.

Category: Lunch

Cuisine: British

Keywords: easy pulled pork recipe, pulled pork in slow cooker

Yield: Serves 12

Prep Time: 5 Minutes

Cook Time: 360 Minutes

Ingredients

Method

  1. Place the pork in a slow cooker, or deep casserole dish.
  2. Add the beef stock cube to 500ml of hot water and add to the slow cooker.
  3. Season with salt and pepper.
  4. Cover and cook on medium (gas mark 1/140C/120C fan if you're using a casserole dish in the oven) for 6 hours, turning halfway through.
  5. Remove the pork from the slow cooker, take off the rind and it set aside (we're going to make this into crackling).
  6. Shred the pork using two forks. Return the pork to the slow cooker, add the stuffing and mix well.
  7. Salt the rind generously and place it under a pre-heated grill set to high and cook for 2-3 minutes, or until the rind starts to bubble and go crispy.
  8. Serve on fresh white bread rolls.

Tips

  • If the pulled pork seems too wet, just stir in more stuffing.
  • When you salt the rind for the crackling, if the rind isn't too hot, rub the salt in with your hands. I don't know the science, but it seems to make better crackling. 

Written by

Matt is our full time tea maker/web designer/delivery driver/butcher/accountant/social media man who you'll often find bickering with Dennis. Our MD with a passion for great meat and great customer service. When he's not at work he'll be creating recipes and probably barbecuing something somewhere, or making bacon jam. He loves it!!


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