About this recipe:Slow cooked, American-style pulled pork that I have perfected over the years. Simply served on a buttered and toasted bap. My family's favourite.
1 teaspoon vegetable oil
1 (1.8kg) pork shoulder
230ml barbeque sauce
120ml apple cider vinegar
120ml chicken stock
50g light brown sugar
1 tablespoon American yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chilli powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 burger baps, split
2 tablespoons butter, or as needed
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Method Prep:15min › Cook:5hr › Ready in:5hr15min
Pour the oil into the bottom of a slow cooker. Place the pork shoulder into the slow cooker; pour in the barbecue sauce, apple cider vinegar and chicken stock. Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook on High until the pork shreds easily with a fork, 5 to 6 hours.
Remove the pork from the slow cooker and shred the pork using two forks. Return the shredded pork to the slow cooker and stir well.
Spread the inside of both halves of the burger baps with butter. Toast the baps, butter side down, in a pan over medium heat until golden brown. Spoon pork into the toasted baps.
Made this today, very nice! Will definitely use again.
So easy to make, slow cooker does all the hard work :-)
One slight tweak I did take the fat off before putting in the pot and made pork crackling as well, went down a treat! - 19 Jun 2016