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|title=Pulled pork, a slow cooker barbecue recipe
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|description=Pulled pork (carnitas) is a classic American barbecue-style dish. This recipe is basically my standard pulled pork recipe, slightly adapted for a slow
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'''Pulled pork''' ('''carnitas''') is a classic American [[barbecue]]-style dish.
 
This recipe is basically my standard [[pulled pork]] recipe, slightly adapted for a [[slow cooker]].  I've added 150 ml of [[cider]] and the flesh of 1 [[orange]], otherwise it's the same.
 
Lots of recipes suggest adding a tablespoon of [[liquid smoke]] over the meat at the final stage.  I prefer to leave chemicals like that in the garage!  However, if you have your own [[Smoking food|smoker]], I would smoke it for an hour or so before you start the cooking process.
 
If you like this, you will also love [[Cochinita pibil]] and [[Beer pickled belly of pork]]!
 
Note: This recipe needs to be prepared 24 hours in advance.
{{recipesummary
{{recipesummary
|Servings = Serves 6
|TotalCalories = 4047
|PortionCalories = 674
|DatePublished=10th May 2014
|Author=Chef
|Servings = Serves 6
  |Difficulty = 2
  |Difficulty = 2
  |ImageComment = Served with a salad and homemade pittas.
  |ImageComment = Served with a salad and homemade pittas.
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  |PrepTime = 12 hours 15 minutes
  |PrepTime = 12 hours 15 minutes
  |CookTime = 6 hours
  |CookTime = 6 hours
  |Image = [[Image:Pulled pork slow cooker.jpg|300px|alt=Electus]]
  |Image = [[Image:Pulled pork slow cooker.jpg|thumb|middle|none|alt=Electus]]
 
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[[Image:Pulled pork slow cooker recipe.jpg|thumb|300px|right|Use a [[Lock and Lock]] box to mix the ingredients and marinade the pork]]
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[[Image:Spice mix for pulled pork.jpg|thumb|300px|right|Spice mix for pulled pork]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
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'''Pulled pork''' ('''carnitas''') is a classic American [[barbecue]]-style dish.
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">You can't beat pulled pork</span>''


This recipe is basically my standard [[pulled pork]] recipe, slightly adapted for a [[slow cooker]].  I've added 150 ml of [[cider]] and the flesh of 1 [[orange]], otherwise it's the same.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>


Lots of recipes suggest adding a tablespoon of [[liquid smoke]] over the meat at the final stage. I prefer to leave chemicals like that in the garage! However, if you have your own [[Smoking food|smoker]], I would smoke it for an hour or so before you start the cooking process.
<span class="reviewDesc">..and you can't beat this version either!</span>


If you like this, you will also love [[Cochinita pibil]] and [[Beer pickled belly of pork]]!
<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span>
</tr></td>
</table>


Note: This recipe needs to be prepared 24 hours in advance.
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 1.3 kg (3 lb) boneless [[pork shoulder]].
| 1.3 kg (3 lb) boneless [[pork shoulder]].
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| 1 teaspoon [[Cinnamon|cinnamon]] powder, freshly ground if possible - see ''Chef's notes''
| 1 teaspoon [[Cinnamon|cinnamon]] powder, freshly ground if possible - see ''Chef's notes''
| 2 teaspoons [[Mustard powder|mustard powder]]
| 2 teaspoons [[Mustard powder|mustard powder]]
| 1/2 teaspoon [[Peppercorns|peppercorns]], [[Ground|ground]] to a powder in a [[Coffee grinder|coffee grinder]]
| 1/2 a teaspoon of [[Peppercorns|peppercorns]], [[Ground|ground]] to a powder in a [[Coffee grinder|coffee grinder]]
| 2 teaspoons [[Chilli powder|chilli powder]] or a bunch of your favourite [[Dried|dried]] [[Chillies|chillies]], powdered
| 2 teaspoons [[Chilli powder|chilli powder]] or a bunch of your favourite [[Dried|dried]] [[Chillies|chillies]], powdered
| 2 teaspoons [[coriander seeds]], [[Ground|ground]] to a powder
| 2 teaspoons [[coriander seeds]], [[Ground|ground]] to a powder
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| 1 [[orange]], peeled, and roughly chopped
| 1 [[orange]], peeled, and roughly chopped
}}
}}
 
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Image:Pulled pork slow cooker recipe.jpg|thumb|300px|right|Use a [[Lock and Lock]] box to mix the ingredients and marinade the pork
Image:Spice mix for pulled pork.jpg|thumb|300px|right|Spice mix for pulled pork
</gallery>
===[[Mise en place]]===
===[[Mise en place]]===
*If you are lucky enough to have a [[Smoking food|smoker]], smoke the joint for an hour or so.
*If you are lucky enough to have a [[Smoking food|smoker]], smoke the joint for an hour or so.
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In this recipe we are [[marinating]] the pork in the [[cider]], rather than as a dry rub so you could just as easily add 3 or 4 peeled and crushed [[cloves of garlic]] instead of the [[garlic powder]] and a thumb-sized piece of [[ginger root]], peeled and grated, instead of the [[ginger powder]].
In this recipe we are [[marinating]] the pork in the [[cider]], rather than as a dry rub so you could just as easily add 3 or 4 peeled and crushed [[cloves of garlic]] instead of the [[garlic powder]] and a thumb-sized piece of [[ginger root]], peeled and grated, instead of the [[ginger powder]].


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Latest revision as of 15:13, 9 December 2022

This recipe requires preparation in advance!

Pulled pork (carnitas) is a classic American barbecue-style dish.

This recipe is basically my standard pulled pork recipe, slightly adapted for a slow cooker. I've added 150 ml of cider and the flesh of 1 orange, otherwise it's the same.

Lots of recipes suggest adding a tablespoon of liquid smoke over the meat at the final stage. I prefer to leave chemicals like that in the garage! However, if you have your own smoker, I would smoke it for an hour or so before you start the cooking process.

If you like this, you will also love Cochinita pibil and Beer pickled belly of pork!

Note: This recipe needs to be prepared 24 hours in advance.

Pulled pork (slow cooker recipe)
Electus
Served with a salad and homemade pittas.
Servings:Serves 6
Calories per serving:674
Ready in:18 hours 15 minutes
Prep. time:12 hours 15 minutes
Cook time:6 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:10th May 2014

Best recipe review

You can't beat pulled pork

5/5

..and you can't beat this version either!

Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • Use a Lock and Lock box to mix the ingredients and marinade the pork

    Use a Lock and Lock box to mix the ingredients and marinade the pork

  • Spice mix for pulled pork

    Spice mix for pulled pork

Mise en place

  • If you are lucky enough to have a smoker, smoke the joint for an hour or so.
  • Mix all of the spices together in a large baking tray.
  • Remove and discard the rind.
  • Make random slashes in the meat.
  • Add all of the remaining ingredients to a large Lock and Lock box together with the pork joint. Replace the lid and shake like mad for a minute to mix the ingredients.
  • refrigerate for 24 hours or so, shaking the box now and then.

Method

  1. Add the contents of the Lock and Lock box to your slow cooker.
  2. Cover and slow cook on medium for 8 hours - it will be good to go after 4, but really disintegrates nicely the longer you cook it. If you are able, you could reduce to low after 4 hours too.
  3. Remove the cooked pork from the slow cooker and drain and reserve the juices and return the meat to the slow cooker to keep warm.
  4. Using a frying pan over a medium heat, boil the juices and reduce by about 50%, stirring now and then. This should take about 5 minutes.
  5. Pour the reduction over the cooked pork, remove from the slow cooker and use two forks to shred the pork into tiny pieces.
  6. Serve immediately.

Serving suggestions

Serve with chopped salad vegetables in pitta breads.

Chef's notes

The spices in this are not an exact science. If you don't have a certain spice, use something else. Look at the individual spice links on this page or our main spice category to find similar spices that you may have instead. If you favour a certain flavour, add more of it. Mess around, be bold!!

In this recipe we are marinating the pork in the cider, rather than as a dry rub so you could just as easily add 3 or 4 peeled and crushed cloves of garlic instead of the garlic powder and a thumb-sized piece of ginger root, peeled and grated, instead of the ginger powder.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

See also

Randomly pick another recipe 🍴

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#slowcooker #cider #lockandlock #gingerpowder #ground #orange #smokingfood #garlicpowder #mustardpowder #barbecue #brownsugar

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