Member recipe
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30 second pulled pork

By warrenduignan (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
A great recipe for slow cooked pork shoulder - Slow cooker or BBQ !
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Ingredients

  • Pork shoulder - 2kg is a good size. Neck end, bone in is best, but if supermarket meat is all you can get, then so be it.

For the Dry Rub (makes more than needed!)

  • 2 tablespoons garlic salt
  • 2 tablespoons light brown sugar sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons paprika
  • 1 tablespoon ground coriander
  • A few pinches of chilli flakes

For the brine

  • 100ml apple juice/cider
  • 50ml cider vinegar
  • Others
  • 2 onions

Method

  • 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 !
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