I'm cooking a joint of pork today, in my new favourite way which I've done 2 or 3 times now. It's a spare rib joint, boned by the butcher. It had a good layer of well scored skin and fat, which I cut off - I'm going to roast that separately, we do love nice crispy crackling. The joint I put in the slow cooker on high with about half a pint of water and salt & pepper, about 10.15 this morning. Round about noon I turned it over. Took it out about 2.30 and let it rest for 10 minutes, whilst I drained off the stock into a plastic box, it will get frozen to make gravy with for chops or another joint in the future. I then shredded the meat with a couple of forks, it was easy to do, just fell apart. I've put it back in the slow cooker, turned on low now, with a jar of bbq sauce. So, pulled pork in other words. Well, I actually put half the pork back in, the rest I'm freezing for another day, we'll probably have it in a korma sauce.
I'm roasting the skin along with spuds, we'll have cabbage and peas too.
I've also cooked lamb joints in a similar way a couple of times, I do those in lamb stock. After taking out the lamb, I add a tablespoon each of redcurrant jelly and mint sauce to the stock and thicken it, before adding the shredded meat back in. Yum yum.
Incidentally, I'm roasting a double quantity of spuds......the surplus freeze well and only take about 20 mins to heat through from frozen in a hot oven - quick roasties for when I don't have much time (or can't be bothered!).