Slow Cooker Pulled Pork

Ingredients

• 1.5kg Boneless pork shoulder, fully thawed, skin removed, in 1–2 pieces
• 1 Onion, sliced
• 2 tbsp Brown sugar
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• ½ cup (125ml) Chicken stock
• 2 tbsp Apple cider vinegar
• ½ cup (125ml) Barbecue sauce
• Bread rolls, to serve

You’ll need: Slow cooker

Method

1. 1

   Mix the sugar, paprika, garlic powder and salt and rub all over the pork.

2. 2

   Spread the onion over the base of the slow cooker and sit the pork on top. Pour the stock and vinegar around the pork.

3. 3

   Cover and cook on low for 8–9 hours or on high for 5–6 hours, until the pork is very tender and shreds easily with two forks. At that point it is well past cooked through.

4. 4

   Lift the pork onto a board, trim off any large pieces of fat and shred the meat. Skim the fat from the juices.

5. 5

   Return the pork to the slow cooker, stir in the barbecue sauce and about ½ cup of the juices, and keep warm on low for no more than 30 minutes. Serve in rolls.