This Slow Cooker Pulled Pork is a recipe I have been trying to master for a long time now and I think I’ve finally cracked it! It’s so cheap to make, so easy to make & unbelievably tasty! Have I sold it to you yet? Good! Let’s get started.
In a small bowl mix Smoked Paprika (1 1/2 tablespoon), Sea Salt (1 tablespoon), Ground Black Pepper (1 teaspoon), Cayenne Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), and Dried Thyme (1/4 teaspoon). Then add in Honey (85 gram), Red Wine Vinegar (2 tablespoon), Barbecue Sauce (2 tablespoon), and Olive Oil (1 1/2 tablespoon). Give it all a good mix and set to one side.
Peel and slice the Onion (1) in half then place at the bottom of the slow cooker, face down.
Slice the Boneless Pork Shoulder (1 kilogram) in half and place on top of the onions. Then pour over the marinade. Try to cover as much meat as possible – it doesn’t matter if some of it falls to the bottom.
Lastly, pop the lid on and cook on low for about six hours or until the meat just falls apart.
When it’s ready, turn the slow cooker off and transfer the meat to a large bowl. Remove the fat, then using two forks back to back – shred the meat.
Don’t forget about those onions! Take them out, finely dice them (be careful, they’ll be a bit slippy) and add them straight back into the meat.
Then pop the whole lot back into the slow cooker along with those gorgeous juices. Give it a good mix and you are good to go! If there is a little too much juice for your liking – simply put the slow cooker on high but leave the lid off.
Cook until it’s the consistency you want (it shouldn’t take too long) and stir occasionally. Then serve your pulled pork warmed in crusty cobs or mini ciabattas with a generous helping of coleslaw. (Use gluten free if you are coeliac.)