Well Preserved

Back in June we finally pulled off pulled pork on our BBQ.  It was relatively simple and we learned that the few previous attempts failed because of a few avoidable mistakes.  It turns out that making pulled pork is fairly easy and predictable though it does take some time and attention.

I decided to make pulled pork in a slow cooker this weekend.  I wasn’t expecting the same results but we had been on a very social weekend and decided it was time for a lazy Sunday (we actually rented 3 horrible movies and spent most of the day pretty quiet).

Pulled pork in a slow cooker is extremely easy:

• Season the pork,
• sear it,
• throw it into the crock with some liquid (we used a can of Guinness, tomato paste and some homemade tomato juice from last year)
• and aromatics (bay leaves, garlic, onions, chives)
• and a few squirts of this and that (liquid smoke, worchestershire, hot sauce) and more seasoning.

We weren’t worried about drowning the pork – we covered about 70% of it.

Turn the crock on (we had it on high) and wait for things to start to fall apart.  It’s just that simple.

The taste was decent – but certainly no substitute for what you can do on the BBQ.  Having said that, it did take less effort/attention and I’ve done this exact same thing with chicken thighs (minus the guiness) and found the results to be stunning – a pulled chicked pasta sauce is the result.