A tender and spicy pulled pork recipe that is easy to prepare and cook, as well as being perfect for large gatherings. Just serve the pulled pork with crusty bread or bread buns, with salad, pickles and even some sauerkraut, which is delicious with this recipe. Heat up the spicy marinade and cooking juices to serve, which are delicious poured over the pulled pork sandwiches.
1.8kg (4lbs) to 2.2kgs (5lbs) shoulder of pork
2 teaspoons hot smoked paprika
2 teaspoons dried garlic granules
2 teaspoons celery salt
2 teaspoons English mustard powder
1 teaspoon chilli flakes
1 teaspoon smoked sea salt (I used Malden sea salt)
1 teaspoon ground cumin
1 teaspoon celery seeds
1 teaspoon fennel seeds
1 teaspoon freshly ground black pepper
4 tablespoons red wine vinegar (I used red wine vinegar with shallots)
4 tablespoons brown sugar (I used Demerara)
A tender and spicy pulled pork recipe that is easy to prepare and cook, as well as being perfect for large gatherings. Just serve the pulled pork with crusty bread or bread buns, with salad, pickles, mustard and even some sauerkraut, which is delicious with this recipe. Heat up the spicy marinade and cooking juices to serve, which are delicious poured over the pulled pork sandwiches. This recipe was adapted from a recipe in the Ginger Pig Farmhouse Cook Book.
Put all of the dry spicy rub ingredients into a bowl and mix well, before adding the red wine vinegar and making a paste.
Place the pork into a large bowl and rub the paste all over it, turning it over to make sure it is covered completely in the rub.
Cover and leave to marinade overnight or for at least 12 hours in a cool place, such as the fridge. Make sure you take it out regularly to "baste" the pork with the rub as it liquefies.
Turn the slow-cooker (crockpot) in to high just before you want to cook the pulled pork.
Put the pork and all of the rub marinade into the slow cooker and cook on high for 4 hours, before turning the setting down to low and cooking for a further 2 to 4 hours. Some slow cookers have an Auto setting, which automatically does this for you, and you can leave the pork cooking on auto for up to 8 hours.
When the pork is cooked, take it out and place it on a plate, cover loosely with foil. Pour the juices into a jug and allow to cool before skimming off the fat. Reheat the juices to serve, allowing people to pour the juices over their pork.
To serve, shred the pork with two forks and serve it with crusty bread or bread buns, with salad, dill pickles, sliced onions, pickled red cabbage and sauerkraut.
For conventional ovens, pre-heat oven to 150C/300F/Gas 2 and cook the pork in a baking tray/tin, covered with foil for 5 hours, before turning the oven up to 170C/325F/Gas 3, taking the foil off and cooking for a further 20 to 30 minutes. Serve as above.
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