DROOL! This is the absolute favourite meat dish in our house, with the beef brisket being a close second… which isn’t surprising as it’s virtually the same recipe with a few tweaks. I decided to publish this one separately so that you can find it if you’re looking for a winning Pork dish.

The recipe is a winner in summer or winter, or if you have guests coming over. We love to pop on buns to make burgers with coleslaw and some roast potatoes. It’s also really cost effective and versatile. It lasts us several nights and we use for burgers as mentioned above but also quesadillas and pulled pork pie.

Slow Cooker BBQ Pulled Pork

I use a 2-2.5kg bone in pork shoulder for this recipe

Incredients for the Rub
1 tbsp brown sugar
2 tsp smoked paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt

Ingredients for the BBQ Sauce
2 garlic cloves , minced
1/2 cup / 125 ml apple cider vinegar
1 small jar plain pasta sauce or passata
1/4 cup brown sugar
2 tsp EACH of onion powder, mustard powder
1 tsp salt
1 tbsp Worcestershire sauce

Method:

Prepare your rub ingredients in a small bowl by mixing together, then rub on the meat. If you have time, leave for 30+ mins to soak in, but I rarely do this.
Combine BBQ Sauce ingredients in a slow cooker. Mix then add the pork and squish it in if needed
Slow cook for 8-10 hrs on low, or around 5hrs on high if you’re shorter on time. Honestly the longer the better!
Once cooked, remove the meat onto a tray or board ready to ‘pull’, just make sure you remove the top layer of fat first, and any bones. To do this, get two forks and just start going at it to rip up the meat.
Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools). Usually around 10 mins. I often skim off the fat before serving.
Your pulled pork is ready to serve and store. Even better the next day for leftovers.