On the Pull...

This is a fab Saturday night family supper.  Not much work, then all day in the slow-cooker, a little bit (but again, not much) of work again and you're ready to eat.  I found this recipe on one of my blog-watching sessions, following links and seeing what I can find.  This is taken from the website of an American public media radio show, The Splendid Table and I've bookmarked a couple of other ideas that interest me from this site too.  I've made a few tiny changes (mainly to do with quantities), but the original recipe is here if you'd rather follow that.  Bottled 'liquid smoke' is available in the UK from American Soda, who are based in Ashton-under-Lyne, though I suspect that this would be just as tasty, though in a different way, without the 'specialist equipment'.  I also adore the fact that, in the US, pork shoulder is (inexplicably, to my mind) referred to as 'pork BUTT'.  Oh my, how the evolution of language fascinates...

American BBQ-Style Pulled Pork

I think the dsp (dessertspoon) measure may be a little archaic these days, but I rather like it; it refers to 2 tsp.

2kg boneless pork shoulder
3 tbsp paprika
1 tbsp flaky sea salt 
1 tbsp black pepper
1 dsp garlic powder
1 dsp English mustard powder
4 tbsp bottled 'liquid smoke'

Stir the spices and salt together. Cut the pork into chunks, removing the rind   Put half the pieces into the slow cooker, then add half the spice mix and half the liquid smoke, then add the rest of the pork and the remaining flavourings.  Cook on medium all day (I would say use high if you don't have a medium setting). Put the cooked meat in a bowl and strain the cooking juices into a jug.  Shred (this is the 'pulling' part...) with two forks as for French rillettes or Peking duck.   Put the shredded meat back into the slow cooker pot and add as much of the reserved juice as you need for a pleasantly soft and juicy texture

Serve with rolls, salad and barbecue sauces and condiments of your choice.  Our pre-prandial snack tonight was celery sticks with a cheesy dip.

Cath xx