did this at new year and will be doing it again next week -
I call it "overcooked gammon with a heap of brown sugar" - probably get away with calling it pulled pork
unsmoked gammon joint same size/shape as the slow cooker pot, fat side up, no need for liquid
14 hours in the slow cooker on high for 3.5kg that we had - important to over do it
carefully slice off the skin, leaving the fat on the meat, cross score the fat and heap brown sugar on the fat. spoon some liquid fat/juices onto the sugar
whack the whole thing (still in the slow cooker pot, no lid) in a hot oven 230ish C to get a nice glaze on the top
spoon the liquid fat/juice onto the sugar during cooking
about 20 mins should get a nice glaze
the main problem now is how to get the meat out of the pot and onto a serving plate without it falling apart. I used a couple of metal fish slices
cut right through the whole thing across the grain a few times so that the strands of pork will be of limited length. Pull/shred it with a couple of forks
fill nice bread rolls with as much meat as is physically possible
eat
