Pork shoulder is generally the best cut to use, and you can find these readily available in any supermarket or independent butcher shop.
To help you get the most out of your slow cooker, we’ve asked our Butcherbassador, Maria Pio to put together some simple slow cooking tips to ensure your pork comes out succulent and cooked to perfection.
I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper.
I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don’t have enough time.
I recommended turning the pork at least once to help the meat cook evenly. This can be difficult if you are out for the day while the meat is cooking, in which case try to turn it when you get home and allow another hour cooking time.
Generally, I would say do not pierce the pork prior to placing it in the slow cooker.
This will keep the natural juices in the meat and help keep it succulent.
Pork shoulder has a decent amount of fat on the surface. It’s a good idea to cut away this excess fat prior to cooking, but do leave a small amount as it adds to the flavour.
When the pork shoulder is cool enough to handle, use two forks to shred the meat apart into small pieces. Remove any bones and large pieces of fat.
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