This is not really traditional English cooking where expensive cuts of meat were sliced and served with 2 vegetables (one of which is always potatoes and one was overcooked cabbage). Cheaper cuts were chopped up or minced (ground) and cooked more slowly ~ but still with 2 veg!
Good riddance to the old ways!
Like most English people, I met pulled pork for the first time in the United States, cooked long and slow over a barbecue. It was also my first experience of barbecue cooking as anything other than the choice of burnt or raw chicken drumsticks, partnered with dried out beefburgers. I was converted.
If you want a series of meals which are pretty well universally enjoyed by carnivores and can be dressed up or down as needed, read on.
Are you ready?
Take a piece of shoulder of pork (Boston Butt over the pond). On the diagram above this is the ‘arm shoulder’.
I buy it ‘bone out’. If you buy it with the bone in, it needs longer to cook and you need about 1/3rd more meat.
If it is bone out, you can open it out.
Take 2 cloves of garlic, peeled.
300 ml (or so) of apple juice.
Remove the string now while the meat is cold.
Pop it all in the slow cooker with a further 300ml of water.
Set the slow cooker to low.
Sit down with a coffee to recover from your hard work.
Ignore for 8 hours ~ or more if you like.
Remove the pork from the slow cooker. Discard the skin.
When cool enough to handle, pull the pork apart with two forks (or your clean hands).
Strain the liquid and discard the garlic cloves.
I eat them. Don’t judge!
Save the liquid in the fridge and it will become a rich jelly.
American readers are probably muttering or screaming because I didn’t season the meat. It is deliberate because I am going to serve this in 4 different meals for the two of us.
Meal 1. I mixed a quarter of the pork with caramelized onions, added salt, pepper and Henderson’s Relish (our local equivalent of Worcestershire Sauce). I added about 4 tablespoons of the jelly form cooking and served it as a filling for baked sweet potatoes.
Meal 2. Meat and potato pie used another quarter.
Meal 3. I braised root vegetables in the jelly and added a quarter of the pork.
Meal 4. I don’t know. It is in the freezer!
That was 1.5kg (3lbs) of pork shoulder which cost me £3.99 in my usual butchers. Fresh from their own pigs.
8 meals at just under 50p per portion.
Preparation time : 5 min
Cooking time : 8 hours
Difficulty? : Easy
Freezing? : Yes
Portions : 8
- 1.5Kg (3lbs) Pork shoulder, bone out
- 300ml Apple juice ~ you could use cider.
- 2 garlic cloves, peeled
- 300ml water.
- Remove string from joint.
- Open up if you want to.
- Place all ingredients in slow cooker
- Set to low
- Cook for 8 hours.
- Remove pork and allow to rest for 10-15 minutes
- Strain liquid and save in a container.
- Pull the pork apart with 2 forks, back to back, or your hands.