This recipe made deliciously tender, melt in the mouth pork. Can be done in the oven but comes out much better in a slow cooker.
Ingredients (serves 10-15 people) 8+ hours
- 2kg pork shoulder
- 400ml BBQ sauce
- 2 tbsp American mustard
- 25ml cider vinegar
- 1 chicken stock cube
- 1 onion
- 3 cloves of garlic
- 1 tbsp Worcestershire sauce
- 2 tsp chilli powder
- 1 tsp thyme (fresh or dried)
- Salt and pepper
- 50g dark brown sugar
- Take the pork and trim off the excess fat/skin, can be quite a task! Then cut the pork into 3/4 lumps and cover lightly with salt (not too much).
- Turn the slow cooker on low, add the BBQ sauce, mustard, cider vinegar, Worcestershire sauce, sugar, chilli powder, thyme and stock cube. Add pepper if you wish.
- Peel and slice the onion and garlic and add the the slow cooker, mix everything together well.
- Place the lumps of pork in the cooker and coat them in the sauce, put the lid on and leave to cook for a minimum of 8 hours and a maximum of 16 hours (the longer the better)
- Once the pork is cooked, remove each piece from the cooker and shred with a pair of forks, meat claws (if you have them) or in a food processor or blender(never tried it this way myself but I’m told it works).
- When the pork is fully pulled, put it back in the slow cooker and leave to cook for 2 more hours.
Job done! Goes well in a burger bun with coleslaw.
Pulled pork can be handy for buffets as you can leave it in the slow cooker on the warm setting (if yours has one) for around 4 hours.