Just picture it... On Friday evening you press one button and the weekend's food is sorted. From a single large joint you make tender pulled meat that stretches to burgers, wraps and toast over two days. You can put cooking out of your mind.
One joint, the whole weekend
Pulled meat has one drawback. In the oven or on the hob you have to watch it for hours. A slow cooker turns that into an advantage. You put the meat in, close the lid and after that there's nothing left to see to.
The Lauben Slow Cooker 3500SB is made for exactly this kind of cooking. During slow cooking, Thermeffect technology turns tougher, cheaper cuts into something tender and juicy, so pork shoulder, one of the most affordable cuts, ends up falling apart into strands on its own. SlowHeat keeps the temperature steady and nothing catches. The delayed start of up to sixteen hours means you set the pot going in the morning before you leave and it's ready by the afternoon. Once it's done, it switches itself to keep-warm, so the meat waits, still hot, until everyone gathers.
Pulled pork from the slow cooker
The base recipe you build the whole weekend on. Pork shoulder is cheap, forgiving about timing and, after slow cooking, pretty much pulls apart by itself.
Ingredients:
- 1.2 kg boneless pork shoulder
- 1 onion
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt, pepper
- 200 ml cider or dark beer
- 2 tbsp tomato purée (optional, for a sauce)
Method:
- Mix the smoked paprika, cumin, garlic powder, sugar, salt and pepper. Rub the mixture all over the pork shoulder.
- Spread the sliced onion over the base of the ceramic pot and sit the meat on top. Pour in the cider or beer. You don't need more liquid, as the slow cooker doesn't boil it off.
- Close the lid and cook on the low setting for about 8 hours, or on the high setting for about 5 hours, until the meat falls apart when pressed with a fork.
- Lift out the meat and shred it into strands with two forks. Pour off the juices from the pot, skim the excess fat and stir some back into the meat to keep it juicy.
- For a thicker sauce, stir the tomato purée into the juices and let it reduce on the high setting for a few minutes, then pour it over the meat.
Three ways to serve it
One batch covers the whole weekend. You just pair the meat with something different each time.
- Burger. Pile the pulled meat into a bun and top it with a crunchy slaw of grated red cabbage and apple with a spoonful of yoghurt dressing. The cabbage and apple lighten the meat nicely.
- Wrap. Fill a tortilla with the meat, add some quick pickled onion and a handful of fresh salad leaves. Roll it up and you're done.
- On toast or in a bowl. Heap the meat onto toasted bread, or spoon it into a bowl with rice. Finish with slaw and fresh herbs.
FAQ
Which cut is best for pulled meat? Pork shoulder is the most reliable. It has enough fat and connective tissue, which turn to gelatine during slow cooking, so the meat stays juicy and tender. Lean cuts like leg aren't suited to pulling, they'd dry out.
Can you do it with beef? You can. Reach for beef shin or chuck, cuts with plenty of connective tissue. Allow more time than for pork, as beef needs a few more hours before it starts to fall apart.
How long does it keep and can you freeze it? In an airtight container it keeps for three days in the fridge, and it's even tastier the next day. Pulled meat freezes without any trouble, happily with its juices, so it doesn't dry out once thawed.
How do I know the meat is done? Done meat gives almost no resistance to a fork and separates into strands when pressed. If it still holds together, give it more time, slow cooking can't be rushed.
What liquid should you add? Just a small amount, ideally cider, dark beer or stock. The slow cooker doesn't boil the liquid off, and the meat and onion release more juice as they cook.
Why it's worth it
The Slow Cooker 3500SB does the work for you, you just decide what to turn the meat into. The ceramic pot washes easily in the dishwasher, and a recipe booklet comes in the box, so you won't run short of ideas.
