Serves: 4-6* | Difficulty: Medium
Prep Time: 15mins. | Cook Time: 8-10hours |Total Time: Upto 10hours.
*May serve more of less people depending on the size of your Pork Joint.
- Slow Cooker
- Large white onion
- Pork Shoulder Joint
- 1Tbsp Hendersons/Worcester sauce
- 1 stock cube, crumbled.
- 1Tsp Paprika
- 1Tbsp brown sugar (Or sweetner)
- Chilli flakes
- Garlic salt/minced garlic/garlic puree
- 1Tsp salt
- 1Tsp black pepper
- 1/2-1 pint of water
This method comes in two parts.
- Slice onions into rounds and layer across the bottom of the dish.
- Add Hendersons
- Mix together dry ingredients (inc stock cube), then rub all over meat. Try and get the rub into all the cracks and slices in the skin. If your joint didn’t have slices in the skin to start with, I would suggest adding some. It helps the flavour penetrate into the meat.
- Add the water to the slow cooker.
- Place into the slow-cooker bowl to cook on High for 1 hour, then Low for the remaining time.
- When the meat is done it will be super tender and be dropping to pieces. Be careful taking it out of the pot as when it drops to pieces it can splash the hot liquid up at you.
- Remove pork and rest for about 10 minutes.
- Slice off the skin and fat and bin. It will be soggy and gooey and not something you want to serve.
- Leave the meat to cool until handle-able.
- Use two forks to shred and pull the meat. I tend to break it into more manageable chunks on a large baking tray. As I shred and pull it I put the completed meat at one end and the chunks of meat at the other. Saves more mess from having extra bowls etc. Also, its a tiring job and will make your arms ache, so have a cuppa waiting for you for when you’re finished! (it can take about 15 minutes to shred the full joint)
- Layer the meat as evenly as you can onto a baking tray and place in a pre heated oven (200c) for 5-10 minutes until the top of the layer is crispy. The top layer of the meat will be browned and crispy. Depending how crispy you want the meat, mix it together and put it back into the oven so that the next layer can crisp.
- Mix crispy and soft meat together and place in a large serving dish.
- Serve with salad, apple sauce, bbq sauce** and bread cakes. (Rolls/baps/buns, which ever you call them, I’m Yorkshire and am sticking with Bread cakes!
I know on a lot of recipes, people use the stock and onion liquid the meat was cooked in to form a sauce. I don’t enjoy super wet foods and therefore I didn’t use it. However you can use it if you like. To do this you would separate the liquid from the onions and put in a pan to heat it through. If you wanted it slightly thicker you would need to add flour 1tbsp at a time until it reached the consistency you wanted. Then use it as a pour over sauce. Then fry the onions for a couple of minutes and serve as above. Alternatively you could add your liquid into your bowl of crisped meat until it was as moist as you wanted it. Make sure to give it a mix to spread the stock and onions evenly. The BBQ sauce I use is HP original Woodsmoke BBQ sauce. It’s a lovely flavour without being too sweet or too spicy.
I have made this recipe a few times now for our family and for friends and we have all really enjoyed it. I had seen a lot of recipes and hadn’t liked a lot of the ingredients or had thought they were over complicating things. The rub adds a subtle flavour that doesn’t over power the flavour of the meat. I hope you enjoy this meal as much as we have.