Schwartz Slow Cook BBQ Pulled Pork, 35g

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Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Honestly, that sight … a big pan of juicy meat that’s had my love and attention for the last 36 hours … (albeit I’ve been asleep for most of that time, but that’s not the point!)… now THIS is my kind of food. In a frying pan, heat up some pork with a splash of water, sliced fresh chilli and peanuts till crisp and piping hot, then toss with red wine vinegar, runny honey, and cooked noodles. Serve in an iceberg lettuce cup with a wedge of lime. To freeze: Pulled pork can be frozen for up to 3 months. Thaw overnight in the refrigerator. Reheating Pulled Pork: brown in oven– optional step, but totally worth it for that extra little edge of flavour (besides, you need to use a pan for shredding anyway, so you may as well throw it in the oven for a bit!);

Our absolute favourite way of eating pulled pork is in brioche buns with a little coleslaw. Some roast sweet potato also tastes great on the side. Next morning (day of serving)– Remove pork from oven. Keep whole until required. Shred pork as close as possible to serving time, for optimum juiciness. The pork is ready to be pulled apart when the cooking time is up. You can take the joint out and do it in a separate bowl or chopping board or just do it straight in the slow cooker pot. I tend to opt for the latter; if you do, just be really careful not to burn yourself on the slow cooker. Use two forks to shred the pork; the pork should be soft enough that this is easy to do, with it falling apart easily. Once the pork has been suitably shredded, stir the pork around in the sauce until completely coated. Serving The Slow Cooker Pulled Pork Southern BBQ Dinner Plate– complete with classic sides like Baked Mac and Cheese, Corn Bread, steamed corn slathered with butter, Coleslaw(or this No Mayo version) and a side of something green (pictured: simple steamed greens drizzled with butter, salt and pepper).If serving for dinner (reheating whole pork) – Allow pork to fully cool on the counter, uncovered (if you cover, bark will go soggy). When cool, cover and refrigerate. Step 1 Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. To reheat in the Oven (preferred): Preheat oven to 250°F. Add the pork and leftover juices to an oven safe container (add water, apple juice or broth to the meat if it’s too dry). Cover with aluminum foil and cook for 20-30 minutes or until warmed through to 165°F. Case in point, Pulled Pork Sandwiches, dripping with pork juices mingling with BBQ sauce. Oh and look, Coleslaw joining the party too:

of guests multiplied by .33 (⅓ pounds of meat per serving) = amount of cooked pulled pork you will need.There should still be some liquid remaining in the pan. How much depends on a lot of things, like the size of your pork, your oven and so on, but usually there is around 1.5 – 2 cm / 3/4″ of liquid. Best substitute– Regular pork shoulder works but it will need to be a minimum of 3 kg / 6 lb (including the bone). If it’s too small it will cook too fast and defeat the purpose of the 12-hour slow roasting that yields the ultra-juiciness of the meat. Usually here in Australia, pork shoulder is only about 2 – 2.5 kg / 4 – 5 lb (once the skin is removed). Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges. Where to find it –Though widely available and very good value in the US, here in Australia it’s not available at everyday supermarkets. However, it IS sold at Costco! Otherwise, find it at good butchers.