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Slow-cooker pulled pork

15 min prep · 8 hr cooking · serves 8

Pork shoulder rubbed with smoky spices and cooked low and slow until it falls apart, then tossed in barbecue sauce. It feeds a crowd and the leftovers freeze well.

  • Set and forget
  • Make ahead
  • Freezer friendly
  • Good leftovers
  • Slow cooker
  • Crowd pleaser
  • Nut-free
  • Dinner

Ingredients

  • 1½ kg boneless pork shoulder, rind and thick fat removed
  • 1 tbsp smoked paprika
  • 1 tbsp light brown soft sugar
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 onion, sliced
  • 150 ml apple juice
  • 2 tbsp cider vinegar
  • 200 ml barbecue sauce
  • 8 burger buns, split
  • coleslaw, to serve · can skip

Method

  1. Mix the paprika, sugar, garlic powder, cumin, salt and pepper, and rub it all over the pork.
  2. Spread the onion over the base of the slow cooker and sit the pork on top. Pour the apple juice and vinegar around it.
  3. Cover and cook on low for 8 to 10 hours, until the pork pulls apart easily with a fork.
  4. Lift the pork onto a board and shred it with two forks, discarding any fat. Skim the fat from the cooking liquid.
  5. Return the pork to the slow cooker with the barbecue sauce and about 100 ml of the cooking liquid, stir, and keep warm until serving.
  6. Pile into the buns, with coleslaw if you like.