Oh ballsacks, have I ruined the pulled pork already??

[TheyDoItOnPurposeLynne]

I've never done pulled pork before and got a bit overexcited. Stuck all the ingredients, including the dry seasoning to rub in the meat, cider and a whole bottle of bbq sauce in the slow cooker to marinade the meat then thought about what I'd just done.....will I end up with mush?

Nah, it'll be fine.

I don't think so...did you follow a recipe? Is that what it said to do?

If the sauce is too wet you can transfer to the stove top at the end and reduce it down. I usually end up needing to do this to get it sticky enough

@FortunesFave

I don't think so...did you follow a recipe? Is that what it said to do?

I followed the ingredients part but neglected the instructions! Now I've read them turns out I did it all wrong !

Nah once the cooking time has ended, take the pork out and pull it, then reduce the sauce on the hob and add the pulled pork back in when it's done It'll be lovely. What were you meant to do?

@HalloHello

Nah once the cooking time has ended, take the pork out and pull it, then reduce the sauce on the hob and add the pulled pork back in when it's done It'll be lovely. What were you meant to do?

I was meant to rub the dry spices nto the meat then marinade with cloudy apple juice. Once it's all done then I was meant to pull it apart then add bbq sauce. Like a twat, I mixed everything together including the sauce and dumped the pork in it. Today I'm meant to slow cook it for 8 hours. I'm worried cos I put the sauce in the marinade it's just gonna go all mushy.

I always do my pulled pork with all the ingredients just shoved in, no rubbing. Admittedly not thr same recipe as it doesn't feature cloudy Apple juice but it seems to turn out ok

@TheyDoItOnPurposeLynne
I think it will be delicious. Could I ask what recipe you used please?

Pork doesn’t go mushy.

It’ll be fine.

[quote RickOShay]@TheyDoItOnPurposeLynne
I think it will be delicious. Could I ask what recipe you used please?[/quote]
Thank you for all your reassurance!
It's this one
www.bbcgoodfood.com/recipes/pulled-pork

I’m not sure I understand. Have you actually started cooking it yet, or are concerned it will be set to cook in too much sauce?

@Timeforanewnamemethinks thank you
When will it be ready?

@Timeforanewnamemethinks

I’m not sure I understand. Have you actually started cooking it yet, or are concerned it will be set to cook in too much sauce?

My concern is that rather than rub in the spices then marinade then add the bbq sauce once its all done, I've just dumped everything in together. I've been reassured though. Its marinaded overnight now I've just turned on the slow cooker!

It'll be amazing don't worry, the sauce might burn a lil around the edges of your slow cooker though, I normally just cook it in water in the slow cooker and it always turns out great, you're gonna have very flavourful meat

As pp, the sauce might catch on the edges of the slow cooker and start to burn (loads of sugar in bbq sauce) - if that happens just lift the pork out into a separate dish to shred it and possibly add more sauce then.

But you have to do alot more wrong to ruin it

@NekoShiro

It'll be amazing don't worry, the sauce might burn a lil around the edges of your slow cooker though, I normally just cook it in water in the slow cooker and it always turns out great, you're gonna have very flavourful meat

Thank you so much for the reassurance!

ah, right I get it. So you could always take out a few spoonfuls of sauce to reduce the cooking liquid, but otherwise it will be fine.

Mine always looks super saucy at end of cooking time, but when I pull the pork it just sucks up all the juice. I pull the pork while still inside the slow cooker, and never have to reduce the liquid down.

I don't eat pork so have no clue, so I'm only posting to say thank you for the thread title @TheyDoItOnPurposeLynne

Hope it's nice!

It went really well though I did reduce the juice separately!
Very happy family and bloody loads left over too

Glad it went down well! Been craving pulled pork since you started this thread