Who doesn’t love a pulled pork roll with fresh coleslaw. So yummy!
I was at my hairdressers getting a much needed colouring and style cut, when she had to start making pulled pork for her daughters dinner and wow, it smelt amazing. So I knew I had to try it.
This is a no fuss recipe, it makes enough to feed a crowd or you can go back for seconds!
Slow Cooked Pulled Pork
2 medium onions, chopped into quarters
2 tsp minced garlic or 4 whole cloves (depending on your preference)
1 cup low salt chicken stock
1 tbsp brown sugar
1 tbsp Hungarian paprika
1 tbsp salt
1 tbsp pepper (grinder style)
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 cup BBQ sauce
1 boneless or bone in pork shoulder
- Place onions and garlic into the slow cooker in an even layer and pour on stock.
- Combine sugar, spices* and measured salt in a small bowl *See recipe notes
- Remove the fat from the pork shoulder if present
- Pat down the pork with paper towel
- Rub the spice mixture all over the pork and place into the slow cooker on top of the onions etc
- Place on low for 8-10 hours, or on high for 6-8 hours
- After set amount of time, turn off the slow cooker, remove the pork.
- Strain the onion mixture from the slow cooker into a bowl and return the solid bits (onions) to the slow cooker. Set liquid aside
- If the pork has a bone, discard it. Using 2 forks, shred the pork into bite sized pieces, discarding any large pieces of fat
- Return the shredded meat to the slow cooker and add the BBQ sauce. Mix until combined
- Taste and season as required
- Serve in bread rolls with coleslaw
*The rub is all about taste and smell. I put the recommended amounts in then adjusted to our tastes. Like more cumin? Add it! Like cinnamon? Add more. Make it to your taste!
Original recipe from Chowhound
Served on a multigrain roll with kale slaw, it was amazing!
We decided the pork was moist enough to skip putting it back in the cooker with BBQ sauce and the juices, so I opted to top the meat off with a squirt of it instead.
Totally worth the 6-8 hour wait!