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Tried a recipe for this today...
First time I made it and there were many compliments.
The best bit was being able to sit back while it bubbled away slowly unattended.
The only downside is that you have to rub the meat the night before and then get up early to load up the slow cooker because it takes up to 10 hours.
A minor niggle. The stupid US "cup" sizes. I realise it is not just any old cup but a measured amount. The only thing is, there are different opinions on what that measured amount is.
But TBH, you can't really go wrong. The only measurement that I thought was too much was the apple cider vinegar which made the BBQ sauce a smidgeon piquant, to say the least!
I did not have shoulder so I used leg which was boned and took the skin off. If you like crackling, dry, season and roast the skin and serve with the pulled pork in buns along with a slaw.
My pulled Quorn was not quite as successful...
http://www.bbcgoodfood.com/user/3525436/recipe/slow-cooker-bbq-pulled-pork
First time I made it and there were many compliments.
The best bit was being able to sit back while it bubbled away slowly unattended.
The only downside is that you have to rub the meat the night before and then get up early to load up the slow cooker because it takes up to 10 hours.
A minor niggle. The stupid US "cup" sizes. I realise it is not just any old cup but a measured amount. The only thing is, there are different opinions on what that measured amount is.
But TBH, you can't really go wrong. The only measurement that I thought was too much was the apple cider vinegar which made the BBQ sauce a smidgeon piquant, to say the least!
I did not have shoulder so I used leg which was boned and took the skin off. If you like crackling, dry, season and roast the skin and serve with the pulled pork in buns along with a slaw.
My pulled Quorn was not quite as successful...
http://www.bbcgoodfood.com/user/3525436/recipe/slow-cooker-bbq-pulled-pork
