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Slow cooker pulled pork

(4 Posts)
NurseRosie Sat 28-Jan-17 23:08:54

I've got some shoulder of pork to make pulled pork in the slow cooker. I've found a recipe which starts with a rub. The pork has a skin on top. The butcher said to leave it on to make it easier to pull but im concerned firstly that the flavour wont get into the meat as much and also that it'll be more fatty. Would you guys leave the skin or take it off?

guineapig1 Sun 29-Jan-17 07:34:05

I would take it off if you are doing it in the slow cooker, though many will say otherwise! I did it without recently in the slow cooker, it took about 8 hours and it was delicious. It didn't actually need much "pulling" as such as the cooking process seemed to have done it. Slow cookers are different to ovens though. You could always roast the fat in a hot oven separately with a bit of salt and pepper to make crackling to serve with it.

LoveMyLittleSuperhero Sun 29-Jan-17 07:36:54

I leave it on, the fat almost melted off and I felt it added flavour rather than taking away from it but it is personal preference my mom always trims the fat off her meat before slow cooking.

NurseRosie Sun 29-Jan-17 09:55:21

Thankyou, I've taken it off and put the rub all over. It smells beaut already.

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