Help, pork in slow cooker dilemma

stevewestern said:
I was going to do my slow cooked lamb until I saw your thread and you saved me at least a tenner - guess I ought to share my secret recipe...

Simply take one Lamb shoulder and insert sprigs of rosemary under the skin, then rub with oil and season then roast in a hot oven (220-ish) for about 15 - 30 minutes then turn down the heat to about 150 - 170 and continue to roast for about an hour.
Then add around a pint of stock and some white wine, enough potatoes to feed the family and as many unpeeled garlic cloves as you like then cover with foil and roast again for 3-4 hours until the meat is utterly tender - this can take longer and as the meat can take it I always allow 4-5 hours but it depends on how big your joint is.
It is worth checking the amount of liquid and topping up as needed, and I like to remove the foil and turn the heat back up for the last 30 mins to crisp up the spuds a little on the top - they will absorb a fair amount of the liquid so will be soft inside, as will the cloves of garlic which need to be squeezed out and savoured...

The house smells wonderful while this is cooking so try to go out for a drink for the last hour as the temptation to serve it early is hard to resist.

Got my pork marinading now - enjoy yours Ruth !
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I HATE LAMB.....just saying:D
 
Everything's bubbling away in the slow cooker :-)
 
I bought some cous cous to go with mine, and rather than just use water to make it i used the juice from the joint, it was delish!
 
I has going to ask what you served with it - I had planned to go all American and get buns and some 'slaw but maybe some cous cous would be worth a go - I'll have to ask the fussy eaters here !

Better go get mine on...
 
Well, I off to get a chicken to slow roast in the slow cooker for tonights dinner..........served with Roasties, brussel Sprouts, Carrots and Cauliflower....and not forget heaps of Gravy :)
 
Going to do mini garlic n herb roasties and roasted carrots and parsnips with honey.
 
viv1969 said:
Everything's bubbling away in the slow cooker :)
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Swissy said:
I bought some cous cous to go with mine, and rather than just use water to make it i used the juice from the joint, it was delish!
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A quick question - just how much juice is meant to come out of the meat..?
I just got back home to find mine almost totally submerged in liquid !

Smelling good though, almost better than I do...
 
I didnt have an enourmous amount of liquid...but then I used very little to begin with.
 
Oh....and it was bloody lovely :-)
 
viv1969 said:
I didnt have an enourmous amount of liquid...but then I used very little to begin with.
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Nor did I, but having taken out over 2 full cups I have now got a further cup..
Mine has another 30 mins to go before we finally get to eating it so its good to know yours was good - I fear I should have used more spice going by the smell but will start tasting shortly..
 
The joint will shed some liquid which is maybe why you ended up with more, i bet it still tastes good though.
 
Byker28i said:
Asda currently have pork joints so cheap. £2 a kg
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while this is true , cheap pork (usually danish or dutch crated) doesnt taste the same as the more expensive outdoor reared options - personally I'd go for British outdoor reared (preferably local organic,orchard reared) every time even if that means having it less regularly.

For slow cooking cheaper cuts are an option as well so iIMO its preferable to get a cheaper cut of more exprensive (better reared) meat.

Also someone mentioned fluid expressed while cooking - while some fluid and fat is normal, if its absolutely swimming in fluid (not fat) then chances are it was a cheaper joint and it was bulked up with water, which is something you dont get with the pricer options
 
Swissy said:
The joint will shed some liquid which is maybe why you ended up with more, i bet it still tastes good though.
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It was indeed delicious, so very many thanks Giovanni !
I will add more paprika, cinnamon and chilli next time..
As for BSM saying it might have been a cheaper joint - it was from Tesco, so while not as good as from a butcher it was still wetter than I had expected, but still it was a success.
 
stevewestern said:
As for BSM saying it might have been a cheaper joint - it was from Tesco, so while not as good as from a butcher it was still wetter than I had expected, but still it was a success.
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what was the country of origin ? in my experience British pork from tesco is significantly less wet than danish/dutch - I'm no expert on this but IMO thats probably down to a difference in diet and exercise
 
stevewestern said:
It was indeed delicious, so very many thanks Giovanni !
I will add more paprika, cinnamon and chilli next time..
As for BSM saying it might have been a cheaper joint - it was from Tesco, so while not as good as from a butcher it was still wetter than I had expected, but still it was a success.
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Glad it was tasty Steve.
Yes, the trick to slow cookers is the seasoning.
Often, slow cooking will leach the flavour from the meat, regardless of the cut.
Good marinading, searing and seasoning will make all the difference.
 
big soft moose said:
while this is true , cheap pork (usually danish or dutch crated) doesnt taste the same as the more expensive outdoor reared options - personally I'd go for British outdoor reared (preferably local organic,orchard reared) every time even if that means having it less regularly.

For slow cooking cheaper cuts are an option as well so iIMO its preferable to get a cheaper cut of more exprensive (better reared) meat.

Also someone mentioned fluid expressed while cooking - while some fluid and fat is normal, if its absolutely swimming in fluid (not fat) then chances are it was a cheaper joint and it was bulked up with water, which is something you dont get with the pricer options
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Dunno, we get our pork from a local Farmer. Guy the pig 3 (the return of the pork) is currently in the freezer, and donated a shoulder to yesterdays pig out.
 
I just served up our left overs, of which there wasn't much, with a satay sauce and some stir fried noodles.
Seemed to go down pretty well, despite my not putting enough spice in it when first cooking...
Tender as anything and tasty too !
 
If it's going to be on all day (ie 7am - 7pm-ish) I put it on low.
 
as mentionmed above i'm using a rayburn - but low - High isn't really slow cooking its sort of "moderate cooking" 3 or 4 hours rather than 8 on low
 
Ok question for anyone who's done this and the OP @Swissy . I fancied a go so I went to the pork aisle in supermarket to get a shoulder joint yesterday. I then noticed they all had loads of skin/crackling on them and I assumed I dont want a bit with the skin on to make pulled pork? So where do I get skinless joint if this is the case? Ta.
Also once you've completed the cooking, how do you "pull" the pork? Couple of forks or summat?

Thanks
 
Get a sharp filleting knife and cut the skin off. Put that to one side and pat with kitchen towel then salt to dry it out. Put that in a hot over to turn to crackling. Depends on how much fat on the joint. I usually leave a little to provide basting, but too much makes the cooking juices fatty (if your adding fluids as above recipe).

As for pulling, it's more tearing, it just comes apart like strands, so forks work well, fingers (try to avoid licking too much :D ) You can even get bear claws as specialist tools for the job, i.e. http://uk.suntekstore.com/goods.php?id=13007443
 
You know what goes well with pulled pork? Sweet potato chips.

Chop up sweet potato and toss in olive oil, seasoning and paprika. Bung in over for 30-40 mins and serve with Apple coleslaw!
 
Resurrecting this thread because i lost the recipe :oops: :$ and needed to double check it, plus i have some guests coming Sunday and i fancied making it again :)
 
Kaolin and morphine works a treat the day after :naughty: :naughty: :naughty:
 
tijuana taxi said:
Great stuff, but no longer available over the counter due to misuse by addicts
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Boots still sell it without prescription, but the pharmacist will want a word first.
 
viv1969 said:
Boots still sell it without prescription, but the pharmacist will want a word first.
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They didn't last week, pharmacist said it was unavailable when I asked about it

Tried Lloyds too and they no longer stock it either
 
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