I love cooking this BBQ pulled pork slow cooker recipe. It fills the house with a gorgeous tasty smell.
I love it if friends come over as it’s set to cook all day and so easy to serve with potato wedges or in buns with lashings of homemade coleslaw.
It’s hardly surprising when people go back for seconds.
1.8kg Pork shoulder
1 tbs oil (your preference, I use olive or sunflower)
1 cup BBQ sauce
1/2 cup Red wine vinegar
1/4 cup Dark brown sugar
1 tbs English mustard
2 tbs Apple sauce
1 tbs Worcestershire sauce
1 1/2 tsp dried thyme
2 Crushed garlic cloves
2 Medium sized finely chopped onions
1/2 cup chicken stock
1 tbs Chilli powder (I use a 1 tsp lazy chilli which gives it a nice kick, use less if preferred)
Apart from the pork and oil place everything in your slow cooker.
Brown the meat all over in a frying pan with oil before placing in the slow cooker and then spoon over the mixture.
Cook on high for 4 hours or low for 8 hours (which I prefer).
Once thoroughly cooked remove string if your pork joint is strung together. Remove fat and shred to desired size and stir to combine it nicely in the sauce. Keep on a warm setting before serving or serve immediately.
Simple yet tasty homemade coleslaw.
I keep it really simple and judge the amount I make by eye.
Cabbage (white or nearly white)
Onions (red or white)
I shred the cabbage by slicing as thinly as possible, gauging the rough quantity I need.
Next, I grate the carrot (or 2 or 3) and give it a mix into the cabbage for approximately the right amount.
The onion or 2, again is sliced as thinly as possible and stirred in until I think it looks about the right amount.
Dollop in a few spoonfuls of mayo and mix with a fork, adding more if required.