Pulled Pork Recipe – Slow Cooker
Pulled Pork is up there as one of my favourites, it’s so versatile and the added benefit for us being its a ‘cook once eat twice’ meal as we can always get two dinners from one pot.
This recipe does require a slow cooker for best results and it will always result in juicy tender pork.
Approximately 2.3 kilo pork shoulder
1 brown onion roughly chopped
1 clove of garlic sliced
1 apple cored and roughly chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
3 tablespoons barbeque sauce
1 cup of water
Extra 4 tablespoons of Barbeque sauce to add at the end. I prefer a hickory or Smokey sauce so I use the Heinz brand.
Minus the pork and extra BBQ sauce, add all ingredients to the slow cooker and give it a quick stir to loosen the Dijon and BBQ sauce.
If you’ve purchased your pork shoulder from the supermarket, remove the netting, roll it through the slow cooker to coat in the sauce mix and leave skin side up.
You can remove the fat and rind from the pork prior to cooking, however I like to leave it on and then discard once cooked. It comes away much easier and I’m sure it gives the pork extra flavour and moisture during the cooking process by leaving it on.
Cook the pork on high for 5.5 hours. Using tongs carefully remove and discard the rind, flip the pork and turn off the heat leaving it to rest for 15 minutes.
Carefully remove the pork from the slow cooker and place into a large bowl and shred using two forks.
You can eat it as is, it’s so tender and juicy, but now is where I add the extra 4 tablespoons of bbq sauce and mix to combine.
We like to enjoy ours on a brioche bun with a homemade slaw and you can find the recipe here.