Pulled Pork with BBQ Sauce

Ingredients

  • 3.5-4.5kg pork shoulder , bone in, fat cap on

  • 1 cup beer, apple cider or apple juice

RUB:

  • 3 tbsp brown sugar

  • 1 tbsp paprika powder

  • 1 tbsp garlic powder

  • 2 tsp onion powder

  • 2 tsp mustard powder

  • 1 tsp cumin powder

  • 1 tbsp salt

  • 1 tsp black pepper

BBQ Sauce:

  • 1 cup apple cider vinegar (Note 3)

  • 3 cups tomato sauce

  • 1 cup water (or use remaining beer!)

  • 3 tbsp molasses, orginal

  • 2/3 cup brown sugar

  • 4 tsp mustard powder

  • 3 tsp garlic powder

  • 4 tsp Worcestershire sauce

  • 2 tsp salt

  • 2 tsp black pepper

  • 2 tsp Tabasco or cayenne pepper (optional, for spiciness)

Instructions

  • Mix the Rub together, then rub all over the pork.

  • Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.

Browning in oven (optional, recommended):

  • Preheat oven to 160°C

  • Transfer from slow cooker into a roasting pan (reserve liquid).

  • Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.

  • Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.

Shredding:

  • Shred pork using 2 forks. Pour over BBQ sauce, toss gently.

  • Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!

Barbecue Sauce:

  • Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.

  • Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.

  • Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.

Johanna Bostock