The late May bank holiday is the perfect time to get together with friends and family and even give the BBQ its first outing of the year. With the vagaries of the British weather you cannot be guaranteed to be able to BBQ, but my ultimate pulled pork is perfect to serve to a group either indoors or out.
This makes succulent, moist, tender beautifully flavoured pork. You do need to plan ahead a bit and start this off 48 – 36 hours in advance but the actual hands on time is about 20 minutes so you can spend more time doing the things you want to this bank holiday and still impress with this dish.
Simply mix up a tasty spice rub, brine the meat for 24 – 36 hours and then cook in the slow cooker or crock pot for at least 12 hours, then pull the meat and enjoy.
Feel free to mix up the spice rub to suit your preferences, I really enjoy adding a Japanese twist to my recipes, if you do not have miso you can add a little mustard, or just some extra soy sauce or tamari.
- 3 lb / 1.5kg boneless rolled joint of pork
- 2 tbs salt
- 2 tbs brown sugar
- For the spice rub
- 1 dried smoky chilli
- 1 star anise
- 1 tsp cumin – ground
- 1 tsp coriander seed
- 1 tsp sea salt
- 2 tbs brown sugar
- 3 cloves garlic – crushed
- 1 tsp miso paste
- 1 tbs soy sauce
Grind the spices for the spice rub, add the garlic, miso and soy sauce and mix well.
Place the pork in a strudy plastic bag, dissolve the salt and sugar in a jug of water, stir in a tablespoon of the spice rub and pour over the pork. Add a little more water if needed, give a good squidge to mix well, seal the bag and put in the fridge to brine for 24 – 36 hours.
Once brined remove the pork, and dry it off with some kitchen paper. Rub the remainder of the spice rub well into the meat.
Place the meat in your slow cooker or crockpot and cook on low for about 12 – 14 hours. If you want the pork for dinner start cooking it first thing, for lunch I cook it overnight.
When done remove the joint from the slow cooker, and shred the meat with two forks. Skim and discard the fat from the juices.
Serve with a little of the juice poured over, with bread, buns and salads.
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Post commissioned for We Love Pork. Read more here.