Slow Cooked Pulled Pork {ULTIMATE recipe!}

8 standard portions

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Ingredients

• 1.5 kg Pork shoulder joint
• 2 tbsp Sweet smoked paprika
• 3 tbsp Soft dark brown sugar
• 1 tbsp Garlic granules
• 1 tbsp Ground cumin
• 1 tsp Sea salt
• 1 tsp Freshly ground black pepper
• 6 tbsp Tomato ketchup
• 3 tbsp Dark brown sugar
• 4 tsp Apple cider vinegar
• 1 tsp Mustard powder
• 8 tbsp Reserved liquid from cooking

Method

1. ‌Mix together the ingredients for the rub.
2. Remove the outermost layer of fat from the pork using sharp knife. Coat the pork in the rub using clean hands.
3. Slow cook for on HIGH for 6-8 hours until the meat is very tender and falls apart easily.
4. Meanwhile mix up your sauce in a small bowl.
5. Remove the pork from the slow cooker and place into a clean bowl. Pour the liquid from the slow cooker into a jug and set aside. Add 8 tbsp to the sauce ingredients.
6. Using two forks, shred the pork, and remove and discard any fatty pieces.
7. Add the shredded pork back into the slow cooker, pour over the sauce, mix well and cook on HIGH for a further 30-45 minutes.
8. Pre-heat oven to 150°C fan/170°C/325°F/Gas Mark 3.
9. Place the pork in a large lidded oven proof dish. (If you don’t have a lidded dish you could cover with foil.)
10. ‌‌Cook for 2.5 hours, turn the meat over, return to the oven and cook for a further 2.5 hours.
11. Make the sauce as per the recipe.
12. Remove the pork from the oven, it should be tender and falling apart. Drain the cooking the liquid and reserve. Shred the pork gently using two forks.
13. Pour the sauce over the pork, making sure it is well coated.
14. Put the pork back into the oven and roast for a further 30 minutes.
15. If you'd like a stronger flavour, you can use a store bought version (about 150ml plus the cooking liquid as above).
16. OR for a plainer dish, leave out the sauce altogether and just return some of the cooking liquid back to the pork after you’ve shredded it (about 200ml).