Keeping it real … Real Ale
I swear down this slow cooker has changed my life! I am loving the all day Sunday cooking sessions and the results it brings. This recipe has been on my mind for a while, so with an empty bank holiday ahead of me I thought I would finally go out and get some cans of Smog Rocket and test out the idea. There is three parts to this recipe, the Smog Rocket BBQ sauce, the Slaaaaw and the pulled pork. I done the Smog Rocket BBQ sauce a few nights before I cooked the pork, this way it was all ready and had been enhancing that flavour for a few days. I’m not one for perfect measurements with cooking, I get a bit Jamie Oliver and just start throwing it all in but I found I was slightly heavy handed with the thyme so I suggest you do keep the quantity of that down. The slaaaw was so easy and tasted so much better than shop bought coleslaw, this is something I am going to do again and again when I have people over. Although the pork was left in the slow cooker for 8 hours I did check on it every hour and give joint a bit of a Smog Rocket basting or turned it over so a different side could soak in all that smoky glory.
Smog Rocket BBQ Sauce
Put the can of Smog Rocket and tomato sauce in a large saucepan on a low to medium heat and stir. Add all the dried ingredients to the saucepan and stir well. Then follow with all the wet ingredients. Keep stirring then bring to boil for a 10 minutes. Season to taste. Let it cool before putting it in a jar and then stick it in the fridge. Keep this for when you do your pulled pork, it will last about a week.
Give the cabbage a wash then cut in half, then slice thinly. Cut up your carrot into small match stick size pieces. Slice the red onion and you can either chop the Jalapeno pepper into small pieces or grate it. Mix the veg all together in a bowl. In a separate jug mix the pot of sour cream, Dijon mustard, sugar, lime juice and cider vinegar. Put the two together and get your hands messy by mixing it all together to create beautiful homemade coleslaw. At the end sprinkle some coriander over the slaw and gently mix.
For the pulled pork I used the shoulder joint of pork, I feel that this is the best cut of meat to use when doing pulled pork. Judge the size by how much you want but I always end up surprised how much you get from the joint so don’t feel like you have to buy loads to make loads, we used a small cut which came to about £3.50 and it done two buns each and dinner again the next day each.
I didn’t brown off the edges, I rubbed the onion powder, garlic powder, salt and pepper around all the pork then I just plonked the joint straight into the slow cooker, which had been warming up on high for a little bit, then I poured the can of Smog Rocket into the slow cooker and gave it a good splash around the meat.
You want to cook this for as long as possible, overnight is great, all day is great but you want at least 7-9 hours’ worth to really get that pulled pork to be “melt in your mouth” soft. For the first hour put the slow cooker on high, then put it on low for the remainder of the cooking. I returned to the slow cooker on the hour every hour and gave the pork shoulder a good basting in Smog Rocket and moved it around so that it could really soak in that beer.
When you have been cooking for 7 hours or more, take the shoulder joint out, discharge of the Smog Rocket (painful I know but it has served its purpose!), cut the fat off (put this in the oven on high for a bit and turn it into incredible Smog Rocket crackling) and start to pull the pork apart with two forks. After all that time in the slow cooker it should easily come apart. Put the pulled pork back into the slow cooker and then add your Smog Rocket BBQ Sauce, give it a good mix and leave it another hour on low, stirring occasionally.
Once this is done put the pulled pork onto a serving plate. Grate some cheese into a jar and put it on the table, put your Slaaaw onto the table and whatever sides you want (we had some French fries that had been coated in the pork fat). Quickly toast the inside of the brioche buns in a frying pan and stack a healthy dollop of pulled pork on the bun, sprinkle some grated cheddar and then finish with a serving of slaw, then get it in your gob and enjoy!!