9 October, 2015
SC Hickory Smoked Pulled Pork
SC Hickory Smoked Pulled Pork
Serves: 8-10 people
Ingredients:
- 2-3kg pork shoulder
- 2 tablespoons liquid hickory smoke
- 1 cup BBQ sauce
- 1 cup beef stock
Method:
- Put the piece of pork in the slow cooker bowl.
- Massage well 1 tablespoon of the hickory liquid smoke into the flesh of one side of the roast, flip the roast over and repeat with another tablespoon of hickory liquid smoke. Do this over the SC bowl so any drips remain in the bowl for the duration of the cooking process
- Add BBQ sauce and stock to the slow cooker and place the lid on the slow cooker
- Cook on low for a minimum of 10 but preferably 12 hours
- At the end of the cooking time use tongs to remove the rind and all of the bones and then use 2 forks (or the tongs) to pull the pork apart.
- Stir well so the juices in the slow cooker coat the meat generously.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
- When reheating frozen pulled pork you may need to rehydrate and add some moisture back in, this can be completed with either stock of BBQ sauce
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.