Pulled pork has been on the barbecue scene for many years. It is a classic dish that is loved by many. But did you know there is an even easier way to do it? My slow cooker version takes just minutes to prep, then let the slow cooker do the work!
Prep
5 min
Cook
480 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (sliced)
smoked paprika 1 tbsp
bbq sauce 70 ml
vinegar 30 ml
chicken stock cube 1
garlic cloves 2 (peeled)
skinless pork shoulder joint 1 kg
bbq seasoning 2 tbsp
cornflour 1 tsp
burger buns ¼
coleslaw 180 g
mixed leaf salad 120 g
Method
Slice the onion. Peel the garlic cloves.
Make up the chicken stock cube with 200ml boiling water. Add the stock, onion, garlic, vinegar, BBQ sauce and paprika to the slow cooker pot. Stir well and sit the pork shoulder joint on top.
Sprinkle the BBQ seasoning on the pork. Close the lid and cook on the low setting for 8 hours or high setting for 4 hours.
Carefully remove the pork from the pot and leave to rest in a covered bowl.
Mix the cornflour with a dash of water and add to the pot to thicken the sauce. Cook on high with the lid slightly ajar until the sauce thickens to a glaze consistency. Season to taste as you like it.
Using 2 forks, pull apart and shred the pork meat. Tip the shredded pork meat back into the pot with the glaze. Stir well so that all the pork is coated.
Pile the glazed pork into the burger buns with a dollop of coleslaw. Serve alongside the mixed leaf salad and enjoy!
