Andrew Doak Cooks - Easter

Happy Easter everyone. This year, I prepared Crockpot Pulled Pork (as I’ve documented before), and I rotisserie’d a Duck. I’ve listed below all the instructions to do Crockpot Pulled Pork again, but I’m not listing ho to prepare the Duck. Now, I explain it in the video, so if you REALLY want to know, just watch the video.
TIME TO PREPARE
15 minutes to trim fat
10 hours in crock-pot for first cook
4+ hours to cool in fridge
4-6 hours in crock-pot for second cook
INGREDIENTS FOR CROCK-POT PULLED PORK
3-5 lbs Pork Butt or Pork Shoulder (bone-in or bone-out)
1 whole garlic bulb
Apple Juice / Cider
White Vinegar
Dry-rub (make your own, you have spices or… GO BUY SPICES)
BBQ Sauce
Whole Pickles
Buns
Hot Sauce
STUFF YOU’LL NEED
Crock-pot
Tongs
Big forks
Gloves
Aluminium Foil
Sharp Flat Knife
Sharp Serrated Knife
Cutting Board
Plate
HOW TO
1. Trim fat from pork butt
2. Make your dry-rub
3. Cover pork butt with rub and place in crock-pot
4. Prepare the garlic. Toss all individual pealed cloves into crock-pot
5. Add a splash of apple juice
6. Add a splash of white vinegar
7. Cook in crock-pot for 10 hours
8. Drain rendered fat and juices into a separate dish and set aside
9. Breakup the cooked pork with tongs and big forks
10. Cover with foil and place in fridge to cool
11. Clean out your crock-pot
12. 4+ hours later, take out cooled pork and put back in cleaned crock-pot
13. Add BBQ sauce. Mix. Cover
14. Cook 4-6 hours, mixing up meat and sauce every 1 hour
15. Slice whole pickles into individual discs
16. Split your buns
17. Make your sliders / sandwiches / nacho-toping / finger-licking crock-pot pulled pork
18. Enjoy
LINKS
N/A
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