[Yorkie]

I'm planning to do this recipe for slow cooked pulled pork.

It says you need pork with the skin on. However, my butcher only had it without the skin on when I went in, so that's what I've bought.

Do you think I need to adjust the recipe to add any fat, to compensate?

[mumofstig]

Sounds yummy 
If it was me, I'd add a knob of lard and also cover the joint with some greaseproof paper to stop the meat drying out quickly because it has no skin to protect it, and then remove it about halfway through cooking.
Good luck!

[Yorkie]

That sounds like a plan - Mum has also now suggested goose fat over the top. First stop in the morning = the butchers (again!). Followed by the corner supermarket for Lard if needed 

[Lardman]

Everything is better with Lard  Should be a staple in your fridge. I slow cook and shred cheap shoulder from the supermarket, plenty of skin, fat and added water to stop it drying out. You can always shred it early to keep it in the juices and stop it getting a dry and crusty side.

[Yorkie]

Well, I popped down to the butchers, and instead of selling me some goose or duck fat, they gave me some pork skin which they'd just chopped off something else!

So I came home, chopped the onions, mixed up the tomato paste / smoked paprika / soy sauce, smothered it over the pork, bunged it all in the slow cooker and put the skin on top. I also decided to add 200ml of water for good measure.

It has smelt delicious ALL DAY!!

But won't be ready until 8pm, so I think I may have something else for tea, and then deal with the shredding at a later time?? I'm guessing it might be a little hot, messy and time consuming?

[snowdrops]

 I was going to suggest you ask for some if you went back for lard 

[Yorkie]

Mmm, tastes OK. May not have needed the extra water in the end, as it may have diluted the strength of the paprika. But it is indeed pulling apart 

[Lardman]

Shred it whilst it's hot otherwise you'll have a nightmare    You can always add more paprika and some corn flour slurry to thicken the sauce or remove it and reduce it down and put it back. 

[Yorkie]

Good tip! The recipe did mention that but I hadn't appreciated the importance of it