Ive noticed that American style food has taken the UK by storm at the moment.


There are loads of adverts for fast food restaurants with American style something or other. The most popular being Pulled pork.

Now, I'm not the biggest fan of BBQ sauce. Ive never been one for 'nippy' food but Agent D talked me into trying out a Pulled Pork he bought from Asda. I think it was the fact that it said "Sweet BBQ" that kinda made me a little more willing.


Anyways, i cooked it and i loved it!

I served it in a tortilla wrap with lettuce and coleslaw and it was absolutely delicious

so ...

Off to Pinterest i went to look for some recipes (Ive told you before about how addicted to that site i am).

Now.
I'm all for traditional cooking but the idea of digging a barbecue pit out my back door was a little beyond my reach.
*I'm in Scotland ... No way that wood is gonna keep burning after i developed hypothermia* 
So i opted for the trusty slow cooker.

I had a look at a few recipes and then one caught my eye ... Dr Pepper Pulled Pork!

How American is that! I've already been swayed to the ways of a Cola Ham so why not try a Dr Pepper pork.

One issue i did have however is i don't get how to best convert American recipes. How much exactly is a cup full?

My mugs are huge! *I'm a coffee addict, the only small cup i own is Agent M's*

And what exactly is a Pork Butt? *Even my butcher was a little thrown by that one*.

So i decided to wing it ... Ive stumbled across many a tasty dish by just hoping for the best so worst case, we're gonna have some chuckles (and there is always a tin of soup in the cupboard if its inedible).

I had a lovely little chat with the butchers (if someone is gonna know meat, its gonna be them and i was advised to use Pork Shoulder on the Bone. Unfortunately as its not commonly asked for, It needed to be ordered in. Damn it! Agent M was heart set on a "Red-Neck night"! *I blame our enjoyment in Lizard Lick Towing for his terminology ... or possibly Duck Dynasty ...*
Anyway ...

They did say that i could use a pork loin provided it was slow roasted to make it flaky.
Slow roasted? ... Slow cooker? ... That about the same right?

Like i said ... Wing it! So here it is ...
My make shift Dr Pepper pulled pork recipe ...

you'll need
1 x 250ml bottle of Newmans Own Original Sticky BBQ Sauce
1 x 2l bottle of Dr Pepper (Original not Zero)
1 pork joint (see above for recommendation)
*The original recipe talked about using products i don't think we have in the UK - at least i couldn't find them - so i just went without*

• In a large bowl, pour half the BBQ sauce and a quarter of the Dr Pepper in and mix. Add the pork and cover in cling film. Stick in the fridge to marinade overnight.
• Take the bowl out of the fridge about 20 min before you wanna cook it so that it helps take the chill off the meat a bit.
• Place the pork in the slow cooker and pour in almost all the remaining BBQ sauce and a fresh quarter of the Dr Pepper (the half bottle remaining can now be drank by sneaky Agents that have been nipping your head all day for a glass).
• Cook on high for 6 hours, turning the joint half way though to make sure its totally infused with the flavours.
• After 6 hours, remove from the slow cooker and place in an oven proof dish. Fork the meat apart ... It should be really soft and easy to do.

• Add the remaining BBQ sauce as well a ladle full of the stock from the cooker pot. Mix it so all the pork is coated and place in the oven for about 30 min.