Pulled Pork is something that I majored in at TKsnax, I used to serve it up with about 10 different spice mixes but the basic Pulled Pork went like this.
I used a slow cooker for the Pork I was getting through over 60 kilos of Pork a week and had 4 slow cookers on every night. the last job of the day after clean down was to put on the pork. Earlier in the day, the pork was rubbed up with my Pork spice rub and left to marinate. The skin was removed first to make Chicharon (pork scratchings). Then the pork was popped into the slow cookers 2 cups of water poured in then left on low overnight.
- slow coker
- 2 kilos Pork Shoulder
- .5 cup pork spice rub
- 1 tbsp salt
- 2 tbsp Ground Black Pepper
- 2 cups water
- Remove the skin and rub up with the spice rub, leave for a few hours in the fridge to marinate. at about 6 in the evening pop the pork into your slow cooker and pour in the water, set the temp to low and cook overnight.in the morning remove the pork and put into a large plastic container, with two forks shred up the pork and sprinkle on some more of the rub and a cup of the cooking juice. and you are done. you can use any of the spice mixes that I will be adding to the blog of just stay with the pork rub which is good. Serve up in a bun with some fried onions, slaw and tomato if you want.