Dry Rubbed Slow-Cooker Pork Shoulder
- Preparation and cooking time
- Prep:
- Cook:
- 3-4 hours marinating time
- Easy
- Serves 10
Ingredients
Dry Rub
- 1.5 tsp Salt
- 1 tsp Black Pepper
- .5 tsp Oregano
- 1 tsp Garlic Powder
- .5 tsp Onion Powder
- .5 tsp Paprika
- .5 tsp Cayenne Pepper
Pulled Pork
- 1.5 tsp Salt
- 1 tsp Black Pepper
- .5 tsp Oregano
- 1 tsp Garlic Powder
- .5 tsp Onion Powder
- .5 tsp Paprika
- .5 tsp Cayenne Pepper
- 3kg Rolled Pork Shoulder
- Cooking Spray
- 1 large Onion, diced
- 4 cloves Garlic, finely chopped
- 100ml Water
Method
- STEP 1In a small bowl, add all the ingredients for the dry rub and stir to combine.
- STEP 2Use paper towels to pat the pork shoulder dry and then use your hands to rub the meat with the dry rub until evenly coated. Cover and leave in the fridge to marinate for a few hours.
- STEP 3Spray a medium sized frying pan with the cooking spray. Over a medium-high heat, add the onions and garlic, stirring frequently, until the onion is nice and soft. Transfer to a large slow cooker and add the water.
- STEP 4Place the pork shoulder on top of the onions, fat side up. Cover and cook on low for 10-12 hours
- STEP 5Turn slow cooker off and let the roast rest, covered, for 30-45 minutes.
- STEP 6Use two forks to pull the meat apart. You can then stir some of the cooking juices or just serve with caramelised onion chutney or your favourite sauce/gravy.
