Help, pork in slow cooker dilemma

Swissy

Swissy

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Hello all, cooking question from me hope someone can advise.

I have a couple of friends coming round for tea tonight, so I'm doing my speciality pulled pork, I marinaded the joint overnight in my special recipe and put it in my slow cooker around 9 this morning so it's been in for around 3 hours, now to my problem, my guests have just been in contact to say they can't make it until tomorrow.

So my question is, can I just turn it off and turn it back on tomorrow, will it be safe to eat doing that, or should I just start again?

Cheers
 
Don't think you could get away with it that way.....I would fully cook it .....then fully re heat in a gravy/marinade tomorrow
 
archangel said:
Don't think you could get away with it that way.....I would fully cook it .....then fully re heat in a gravy/marinade tomorrow
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:agree:
 
So fully cook it in the slow cooker, turn it off then turn it back on tomorrow?
 
Swissy said:
So fully cook it in the slow cooker, turn it off then turn it back on tomorrow?
Click to expand...
Refrigerate overnight, but essentially yes. Just make sure it's fully cooked today and that it's properly heated and hot all the way through before serving tomorrow. As it reheats tomorrow, check to see if it needs a drop more liquid to keep it moist.

It will probably be better for it, the rest and reheat will leave it even more tender..
 
Ye but please store it in the fridge overnight after cooling it .

Once cooked - leave it in the cooking pot with the lid on , take it out of the outer container , put it in as cool a place as possible [ my porch would be ideal :D ] and as soon as it's cool enough , put the lidded container in the Fridge.

Tomorrow - take it out and allow it to warm up a little slowly, and then heat at the last minute - but make sure it's piping hot before you serve it
 
Cheers everyone :)
 
To much just for me, though i've just been out and and bought another joint just in case i needed it lol
 
Care to share your recipe Giovanni ?
I've never made pulled pork, don't even know what joint to use but would love to give it a try..!
 
stevewestern said:
Care to share your recipe Giovanni ?
I've never made pulled pork, don't even know what joint to use but would love to give it a try..!
Click to expand...


Pork joints are really cheap, my local supermarket has decent sized ones for about £4 to £5

Cover your joint with a dry mix consisting of...

1 teaspoon each of salt, pepper, plus a couple of tablespoons of brown sugar, add cinnamon, chilli and smoked paprika, amounts vary for these, depends on you, smear the joint with some honey then rub in the dry mix.
Put the joint in a carrier bag, into the fridge and leave it to marinade overnight.

Slice a couple of onions and cloves of garlic.
Put these in the bottom of a slow cooker, then add about half a cup of boiling water mixed with a stock cube, this should just cover the onions.
Sit the pork on top, the joint should stand on top of the liquid, about a third covered, don't make the mistake of having to much liquid and boiling the joint.

Turn on and walk away for 6 hours.

Pour off the liquid and set aside.
Strip the pork, mix with the onions then skim the fat off the liquid.
Add a bit of the liquid back to the pork with some bbq sauce and enjoy.
 
Brilliant Giovanni - many thanks !
One more question - doesn't it matter what sort of joint ?

I'll trot off down to the supermarket in a mo and get one to do for tomorrow !
 
Swissy said:
Pork joints are really cheap, my local supermarket has decent sized ones for about £4 to £5

Cover your joint with a dry mix consisting of...

1 teaspoon each of salt, pepper, plus a couple of tablespoons of brown sugar, add cinnamon, chilli and smoked paprika, amounts vary for these, depends on you, smear the joint with some honey then rub in the dry mix.
Put the joint in a carrier bag, into the fridge and leave it to marinade overnight.

Slice a couple of onions and cloves of garlic.
Put these in the bottom of a slow cooker, then add about half a cup of boiling water mixed with a stock cube, this should just cover the onions.
Sit the pork on top, the joint should stand on top of the liquid, about a third covered, don't make the mistake of having to much liquid and boiling the joint.

Turn on and walk away for 6 hours.

Pour off the liquid and set aside.
Strip the pork, mix with the onions then skim the fat off the liquid.
Add a bit of the liquid back to the pork with some bbq sauce and enjoy.
Click to expand...

That sounds really really yummy. Think I could be trying this out :D
 
stevewestern said:
Brilliant Giovanni - many thanks !
One more question - doesn't it matter what sort of joint ?

I'll trot off down to the supermarket in a mo and get one to do for tomorrow !
Click to expand...

Personally speaking, I find shoulder joints the best although I don't use a slow cooker. 6 hours in the oven works well.
 
Yv said:
Bottle in my bag, where are we coming for dinner? :D
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You and Heather are most welcome ;)

stevewestern said:
Brilliant Giovanni - many thanks !
One more question - doesn't it matter what sort of joint ?

I'll trot off down to the supermarket in a mo and get one to do for tomorrow !
Click to expand...

If i had a preference it would be shoulder joints, but they all work well.
killwilly said:
This recipe is so good, he posted it twice.:ty:
Click to expand...

I'm having problems with the forum today ;)
 
I've just realised, my secret special recipe is not a secret any more lol :thinking:

stevewestern said:
Thanks again, I'm off to Tesco !
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Nice let us know how you get on with the cooking
 
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stevewestern said:
Wow - I never realised just how much pork shoulder you could get for under a fiver.. !
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I know, you have to sell your soul to get the same size joint of beef or lamb
 
Swissy said:
Pork joints are really cheap, my local supermarket has decent sized ones for about £4 to £5

Cover your joint with a dry mix consisting of...

1 teaspoon each of salt, pepper, plus a couple of tablespoons of brown sugar, add cinnamon, chilli and smoked paprika, amounts vary for these, depends on you, smear the joint with some honey then rub in the dry mix.
Put the joint in a carrier bag, into the fridge and leave it to marinade overnight.

Slice a couple of onions and cloves of garlic.
Put these in the bottom of a slow cooker, then add about half a cup of boiling water mixed with a stock cube, this should just cover the onions.
Sit the pork on top, the joint should stand on top of the liquid, about a third covered, don't make the mistake of having to much liquid and boiling the joint.

Turn on and walk away for 6 hours.

Pour off the liquid and set aside.
Strip the pork, mix with the onions then skim the fat off the liquid.
Add a bit of the liquid back to the pork with some bbq sauce and enjoy.
Click to expand...

This is so getting cooked tomorrow in the viv household...thanks! :-D
 
Swissy said:
I know, you have to sell your soul to get the same size joint of beef or lamb
Click to expand...

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 !
 
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 !
Click to expand...

I do lamb so similarly! !
Only real difference is the addition of redcurrants to the stock for the long roast :-)
 
I've never thought of redcurrants, but as we have some cranberry sauce left over I might give that a try next time !
 
Only an hour until my guests arrive, my house smells wonderful :)
 
fabs said:
Personally speaking, I find shoulder joints the best although I don't use a slow cooker. 6 hours in the oven works well.
Click to expand...

That - I has rayburn so 8-10 hours in Bernie on low does it perfectly (handy as i can start if off before i go to work and come home to an enjoyable meal) - same for lamb, beef etc (cheaper cuts are ideal - Pulled Brisket in Bourbon sauce Hmmm mmm)
 
Mine's now marinating in the fridge!
 
Instead of the BBQ sauce, I love the pulled pork with Hoi Sin sauce & wrapped in Fajitas :love:
 
OldCarlos said:
Instead of the BBQ sauce, I love the pulled pork with Hoi Sin sauce & wrapped in Fajitas :love:
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good call - I shall try that next time
 
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