- STEP 1
Bring the pork out of the fridge, and apply the dry rub all over, fat and all. Work it in well. If there is a bbq rub you like, use it! Adjust the spices to your liking!
- STEP 2
Leave it for at least 1 hour!!! Chop your onions, and line the bottom of your slow cooking dish with them.
- STEP 3
Timing is key here - i say 30 seconds per gram for a cut of this size, making our 2kg cut well into the 16 hour range.
- STEP 4
Lift your pork into the dish, low heat. Write the time down! After around 8 hours, i'd consider draining 3/4s of the fluid off. Keep it though, it makes great stock once its skimmed !
- STEP 5
DING. 16 hours later......Turn the cooker off, and LEAVE it alone for 1 hour. After that time, Remove it from the dish, and begin "pulling" the meat apart with 2 forks.
- STEP 6
You can put the pulled pork back in the cooking dish with the juices at this point, until you are ready to serve. if you do, keep it on low.
- STEP 7
Serve in a wrap, bread roll, or however you choose. 'Slaw is a must - Hot sauce if you like it !