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Slow Cooker BBQ Pulled Pork

By robhughes72 (GoodFood Community)
  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 6 Decent Baps
This is a better version than others found on here - and is also one that I do for friends. Tastes great served in a freshly baked bap with apple sauce.
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Ingredients

For the Dry Rub + Pork

  • to rub on the pork
  • 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
  • 1.5 KG Boneless Pork Shoulder

For the Cooking

  • to rub on the pork
  • 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
  • 1.5 KG Boneless Pork Shoulder
  • 1 Red Onion
  • 1 White Onion
  • 4 / 5 crushed garlic cloves
  • 400 G Chicken Stock

For the BBQ Sauce

  • to rub on the pork
  • 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
  • 1.5 KG Boneless Pork Shoulder
  • 1 Red Onion
  • 1 White Onion
  • 4 / 5 crushed garlic cloves
  • 400 G Chicken Stock
  • thick
  • 1/2 cup Apple Cider Vinegar
  • 200 Grams Dark Brown Sugar
  • Couple of Drops of Soy Sauce
  • 1 tsp ground Black Pepper.
  • 1/2 Tsp Celary salt
  • 1 tsp Garlic powder
  • 1/2 teaspoon Cayenne pepper or Chilli powder
  • 2 tablespoons of ketchup or tomato puree.
  • sauce

Method

  • STEP 1
    Day 1 : Mix all the ingredients for the Dry Rub and rub into the pork, Place in bowl, cover and leave in fridge overnight.
  • STEP 2
    Day 2: Remove pork from fridge and allow to stand for an hour at room temperature. Heat some oil in a large frying pan, and sear all sides of the pork on high heat.
  • STEP 3
    Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low
  • STEP 4
    Make the Barbeque sauce by mixing and heating all the ingredients until the sugar disolves. Let cool.
  • STEP 5
    Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  • STEP 6
    If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.
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    Overall rating

    Rating: 5 out of 5.11 ratings
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