The easiest pulled pork recipe you’ll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result. Not only does this recipe leave you with tender juicy pork but you now have endless recipe opportunities with the leftovers!
Ingredients
- 1 tbsp smoked paprika.
- 1 tbsp ground cumin
- 2.5kg Linley Valley boneless pork shoulder, trimmed and rind removed
- ½ cup chicken stock
- 1 ½ cups Smokey barbecue sauce
- 2 tbsp Dijon mustard
- Salt and pepper, to season
Serves: 8
Prep time: 10 mins
Cooking time: 6 hours
Method
Slow Cooker
- Combined paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.
- Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined.
- Pour mixture evenly over pork. Cover and cook for 6 hours on high or until pork is very tender when tested with a fork.
- Turn of heat and stand for 20 minutes.
- Transfer pork to a baking dish. Shred pork with 2 forks
- Stir 2 cups cooking juices through the pork. Then serve.
Oven
- Combined paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.
- Place into a large roasting pan
- Increase stock to 1 cup and combine with barbecue sauce and mustard in a bowl.
- Pour mixture evenly over pork.
- Cover the pan with baking paper and then foil.
- Bake at 140c fan forced for 6 hours or until pork is very tender.
- Check liquid levels in the pan halfway during cooking and add more stock if necessary to keep liquid level to at least 2cm.
- Remove from oven and stand for 20 minutes at room temperature.
- Shred pork and stir through pan juices. Then serve.
Credit: Linley Valley Pork