Slow Cooker - BBQ Pulled Pork
This flavorful pulled pork recipe is a celebration of smoky and tangy flavors that meld together perfectly in every bite. The juicy pork is coated in a mouthwatering dry rub, enhancing its natural flavors, then slow-cooked to tender perfection. The accompanying barbeque sauce adds a delightful balance of sweetness and heat, elevating this dish to a whole new level of deliciousness. Get ready to enjoy a feast fit for any occasion with this delectable pulled pork recipe!
— Constant Cookbook
Ingredients
- 2-2.5kg pork butt (Boston Butt, sholder)
- For the Dry Rub
- 1/8 cup Cumin
- 1/8 cup Brown Sugar
- 1/4 cup Paprika
- 1/8 cup Chilli Powder
- 1/8 cup Salt
- 1/8 cup Black Pepper, ground
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- For the Barbeque Sauce
- 1 cup White Wine Vinegar
- 1 cup Apple Cider Vinegar
- 1/2 cup Brown Sugar
- 1 tbsp Reb Pepper flakes
- 1 tsp Salt
- 1 tsp Black Pepper, ground
Instructions
- Day 1 : Mix all the ingredients for the Dry Rub and rub into the pork.
- Place in bowl, cover and leave in fridge overnight.
- Make the Barbeque sauce by mixing and heating all the ingredients until the sugar disolves. Let cool.
- Day 2: Remove pork from fridge and allow to stand for an hour at room temperature.
- Heat some oil in a large frying pan, and sear all sides of the pork on high heat.
- Place pork in slow cooker on low heat, covering with barbeque sauce. Cook for 8-10 hours.
- Remove meat from cooker and shred/pull with forks. Pour desired amount of suace over pork and serve hot or cold.
Yield
Serves 6
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