You'll be blown away with how easy this is - all you need is a slow cooker or crock-pot and a little time. This is one of those awesome recipes I like sharing that takes bugger all effort but has a big flavour pay-off.
- About 1.5-2.0kg of lean pork (feeds a reasonable number of people, like 4-8 people)
- A bottle of BBQ sauce (don't be too fussy, but it always pays to use something smoky I reckon)
- About 2C or so of Cola (DON'T use diet or 'zero' cola - apparently the artificial sweeteners in those can turn toxic when heater)
I know at this stage y'all might be a bit confused by the Cola, but walks with me & try keep up. It all makes sense when you think about it. If you can dissolve a nail... or a human tooth in a glass of Coke over a couple of days in science class at school; imagine what you can do when you cook a massive slab of pork in it for 12 hours!
I used a piece of boneless shoulder for this. You can use whatever you like of course, but not having the bone in there to start with makes life a bit easier once the cooking is done. Trim off as much fat and sinew as you can be bothered with. Place the lump in the slow cooker and pour in the BBQ sauce, ensuring an even spread.
Pour enough coke into the slow cooker to either cover the meat or up to about 1" from the lip of the pot thingee-whats-it (what is that part even called? The answer is probably the same place as the recipe for ranch dressing...)
Crank that bad-boy all the way up to Low and leave it for anywhere from 8 to 12 hours. I know, I know...who has 12 hours to wait for pork?! But you will be pretty damn happy with this... I promise!
Half-way round the clock and you'll have a little somethin' somethin' that looks a little like this. Mmmmmm. (It gets better... promise.)
Foist that meat-wad out and chuck it into pan on a medium heat to reduce. I've used a non-stick wokky kinda thing here. There's quite a lot of residual sugar in the sauce and it will caramelise like a bitch, so teflon is your friend right now. Something with a large diameter will help the sauce reduce faster (larger surface area, blah blah blah).
Cut the meat into chunks about the size of a grapefruit and pull apart with a couple of forks (this is the 'pulled' part of the 'pulled pork'). What you're trying to achieve here is nice long threads of shredded pork. Don't be too fussed with getting it too fine, but try to shred with the grain so it goes nice and stringy.
Once the sauce has reduced down, chuck the shredded pork back in and stir well. Keep mixing on a low heat to help heat the meat thru again.
Serve in a nice soft roll. Enjoy with beer. Be a man. Unf*
Give this one a crack if you have to bring something to a BBQ. Noone ever thinks to cook something really American when they have to do BBQ food - it's normally some tought bit of marinated steak ('coz let's be honest we don't waste the good scotch if there is even the slightest chance that someone else's snot-nosed little bastard child might steal it off the grill...) or, the cheapest pre-cooked sausages (which're all just lips, dicks & assholes BTW) you can find. THIS is awesome and isn't that expensive, a cheap cut of meat, a $3 bottle of sauce and some coke that you've probably already got lurking in the fridge. Your mates will go apeshit for it and you're guaranteed to get invited back next time.
Just don't make it too good otherwise you'll end up hosting those little demon gingers your friends call children...
Choice!
-jeffois
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