Cooking time: 10hrs
2kg pork shoulder roast (select a size that will fit in your slow cooker)
2 brown onions thinly sliced
4 garlic cloves, thinly sliced
1 cup chicken stock
2 tbsp brown sugar
2 tbsp salt
1 tbsp smoked paprika
1/2 teaspoon ground cumin
½ teaspoon ground cinnamon
Good quality barbecue sauce (optional)
- Remove the rind and fat from the pork shoulder with a sharp knife. Pat the meat dry with paper towel.
- Combine the sugar, salt, smoked paprika, cumin, and cinnamon then rub the mixture into the pork shoulder.
- Place the onions and garlic in an even layer at the base of the slow cooker and add the stock. Place meat on top of this layer. Cover and cook for 8 to 10 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board. If your meat has a bone, remove and discard. Using 2 forks, shred the meat into bite-sized pieces by pulling them in the opposite direction from the centre of the meat. Discard any large pieces of fat.
- Pour the onion mixture from the slow cooker through a strainer into a bowl and return the cooked onions the slow cooker. Reserve strained stock.
- Return the shredded meat to the slow cooker bowl with the onions and garlic. Mix in 1/4 cup of reserved stock at a time to the mixture, until the pork is just moistened. Taste and add barbeque sauce and extra seasoning to taste.
This recipe makes a big batch of pulled pork which can be enjoyed in a wide variety of ways:
- In brioche buns with coleslaw as pulled pork sliders
- In tacos with salad
- On nachos with melted cheese and jalapenos
- Mixed with tomato passata as a pork ragu for pasta
- With stir-fried wombok, noodles and soy sauce for pork noodle bowls