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Pulled pork oven roast then slow cook?

(10 Posts)
user1473069303 Thu 02-Feb-17 14:47:49


When making pulled pork could I start it off in the oven to get a crust and then finish it off in the slow cooker? It would be the best of both worlds - has anyone tried it?

Many thanks!

Scarydinosaurs Thu 02-Feb-17 14:53:43

I do the reverse (as advised by Nigella)

user1473069303 Thu 02-Feb-17 15:33:48

I'll take a look. Thanks!

RacoonBandit Thu 02-Feb-17 15:38:31

I slow cook first tben pop in the oven for 20 mins to brown.

user1473069303 Thu 02-Feb-17 16:17:44

Sounds like a plan, thanks!

Wandainn Fri 03-Feb-17 17:00:19

Remove rind and slow cook for as long as possible then pour over your preferred glaze - honey or barbecue and pop in the oven for half an hourish.
I do exactly the same with ham and it falls apart just like pulled pork.

1frenchfoodie Fri 03-Feb-17 20:01:44

Why oh why have I never thought of finishing in the oven. Sounds great.

thenewaveragebear1983 Fri 03-Feb-17 20:08:15

I only ever do it in the oven, not slow cook. Just low heat for 8 hours. Throw in a rice pudding or a casserole at the same time if you're feeling in a batch cooking mood?

user1473069303 Sat 04-Feb-17 09:17:14

Thanks for the tips! I might try 100% oven cooking next time.

I used the Skint Dad recipe (I'm not him) for the slow cooker, then reduced the sauce a little bit, mixed it back in with the shredded meat, spread it out over a foiled-lined grill pan and then put it under the grill. The marinade is very tasty!

user1473069303 Sat 04-Feb-17 09:17:40

foil-lined, sorry

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