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You'll never get anything crispy without the direct, dry heat of an oven (or pit). Slow cooker has its virtues, crackling aint one.
Edit: crackling not really the point of pulled pork anyway....
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My oven has an amazing feature where it turns itself off after 4 hours so pretty shit for slow cooking.
When I tried just slow cooking pork shoulder for 16 hours compared to a hot blast and then slow cooking there wasn't much difference.
I'm now thinking that I need to do it again this weekend.
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Do you want my oven or not?
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Gas hob? Get it over the flame on a spit? Obvs remove the fat at the end to crisp it as above.
Olly398
aggi
lynx
Buckaroo
@Chalfie
I lack an oven at the moment. Pulled pork is working but I am failing to get a crispy fat on it. I put it in the slow cooker, with a rub on it, skin side down, some time on the hob at high heat. I'm guessing lid should b off?
Then transfer.
Meat is tasty. But fat is soggy.