Thursday 15 January 2015

Posted by Judie on Thursday 15 January 2015
This recipe is great served with coleslaw in a bun.

Makes 4 servings (8 buns)
  • 1.250kg pork shoulder
  • 1 medium yellow onion, thinly sliced 
  • 2 garlic cloves, minced 
  • 1 cup chicken broth 
  • 1 tablespoon packed dark brown sugar 
  • 1 tsp chilli powder 
  • 1/2 tbsp salt, plus more as needed 
  • 1/2 tsp ground cumin 
  • 1/2 tsp paprika 
  • 1 cup barbecue sauce 

Place the onions and garlic in the slow cooker and then cover with the broth. Combine the brown sugar, chilli powder, salt, cumin, and paprika in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. 

Cover and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Pour the onion mixture from the slow cooker in a strainer and return the solids to the slow cooker. You can strain the liquid into a bowl and save for later to make gravy or add some liquid back to the pulled pork if you prefer. If the pork has a bone, remove and discard it. 

Using 2 forks, shred the meat, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine. 

Adapted from Original Recipe

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