Slow cooker pulled pork recipe please

[nappyaddict]

But not with BBQ sauce.

[MissBattleaxe]

Last time I stuck a shoulder of pork in a slow cooker it came out like tender string with nothing but a cup of water thrown over it.

I thought pulled pork was always barbecue flavour, but I may be wrong. maybe you could try jerk seasoning or tex/mex style seasoning?

[nappyaddict]

How long did you cook it for?

[MissBattleaxe]

from around 11am til about 6ish.

[NoelHeadbandz]

I sit a shoulder of pork on two or three red onions (halved) and a full bulb of garlic sliced across the middle. Give it a sprinkling of salt, pepper, cayenne and a pinch of paprika, and a splash (half a glass or less) of apple juice.

Six hours in the slow cooker.

Take out and shred and serve with crusty rolls. Those who like barbecue flavour can smother with barbecue sauce, and those who don't can have stuffing and apple sauce.

[nappyaddict]

Oooh yes much prefer stuffing and apple sauce! Do you cook for 6 hours on low or high?

[NoelHeadbandz]

That's why I do it that way, cos I don't like barbecue sauce!

Six hours on high, I do it, and I often also give it 15 minutes finishing in a hot oven, which just browns and crisps up the top bits.

[nappyaddict]

missbattleaxe so that's 7 hours on high or low?

[MissBattleaxe]

Low. Or longer. The longer the better really.

[poachedeggs]

Do you need to take the fat off first?

[MissBattleaxe]

I keep the fat on for cooking, but discard it for eating. It adds moisture.

[nappyaddict]

MissBattleaxe I did the same when I tried cooking it for the first time yesterday. Was all worried at the end that the fat hadn't melted in the cooking process, but I see it's not meant to. Phew! I cooked it for about 10 hours on low and you could cut it with a teaspoon.

[BunnyLebowski]

This recipe using Dr Pepper.

Honest to god it is the best pulled pork ever. DP would happily eat it every single night!

[slebmum]

Last time I did it I used a pack of fajita seasoning (don't add any liquid, you don't need it) because that's what was in the cupboard. It was amazing. Did it on low foor about 12 but it was quite a big joint.

[hackneybird]

Just found this thread- I'm attempting it now! Just in case anyone is reading, should I caramelise the meat first?

Husband thinks I should.