Slow Cooker - BBQ Pulled Pork
- Preparation and cooking time
- Total time
- 12 hours marinating, plus 8-10 hours cooking time
- Easy
- Serves 6
Ingredients
- 2-2.5kg pork butt (Boston Butt, sholder)
For the Dry Rub
- 1/8 cup Cumin
- 1/8 cup Brown Sugar
- 1/4 cup Paprika
- 1/8 cup Chilli Powder
- 1/8 cup Salt
- 1/8 cup Black Pepper, ground
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
For the Barbeque Sauce
- 1 cup White Wine Vinegar
- 1 cup Apple Cider Vinegar
- 1/2 cup Brown Sugar
- 1 tbsp Reb Pepper flakes
- 1 tsp Salt
- 1 tsp Black Pepper, ground
Method
- STEP 1Day 1 : Mix all the ingredients for the Dry Rub and rub into the pork.
- STEP 2Place in bowl, cover and leave in fridge overnight.
- STEP 3Make the Barbeque sauce by mixing and heating all the ingredients until the sugar disolves. Let cool.
- STEP 4Day 2: Remove pork from fridge and allow to stand for an hour at room temperature.
- STEP 5Heat some oil in a large frying pan, and sear all sides of the pork on high heat.
- STEP 6Place pork in slow cooker on low heat, covering with barbeque sauce. Cook for 8-10 hours.
- STEP 7Remove meat from cooker and shred/pull with forks. Pour desired amount of suace over pork and serve hot or cold.
