Dill's great effort at pulled pork in the dinner thread inspired Ol' Eddo to get out and pull his own.


Picked up a kilo of pork collar, Italian rolls and some juice, and off we go for 30 hours from start to finish.


A dry rub of paprika, chili powder, oregano, black pepper, garlic power and cumin seeds, overnight.




Out of date cumin seeds are the best.






Will sit in the fridge overnight.

Remove them at 7am.

Sear them at 8am.

Then....


Into the slow cooker with diced pepper, onion, garlic, bbq sauce, brown sugar, pineapple juice and some stock. Maybe some Jalapeno salsa too, or might use it at serving.

Slow cook for 10 hours.

Then will remove the pork, and nuclear burn it in the oven at 4000 degrees for 3 minutes.

When crusted, remove and pull apart, while boiling up and reducing the slow-cooker slush.

Combine.


Just gotta make some coleslaw tomorrow and Eddo's yer uncle, Lulu's yer aunt.