Ingredients

The following ingredients have 8 Servings
  • 2 tbsp brown sugar
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 3/4 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 - 2.2 kg/ 3 - 4.5 lb pork shoulder or butt (, skinless and boneless (Note 1))
  • 3/4 cup apple cider or apple juice ((Note 2))
  • 1 quantity Coleslaw
  • 6 - 8 bread rolls
  • 1 cup pork juices from slow cooker, once cooked
  • 2 1/2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 2/3 cup brown sugar
  • 1 1/2 tsp each black pepper, onion (or garlic powder), mustard powder
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce

Instruction

  • Mix together Rub then rub all over the pork. Optional: Marinate for 1 hour.
  • Place in the slow cooker and pour over apple cider. Slow cook for 8 hours on low or pressure cook for 1 hr 30 minutes on high. (Note 3)
  • Remove pork from liquid into a roasting pan. Reserve liquid.
  • OPTIONAL: Roast pork for 20 - 30 minutes at 180C/350F until browned (Note 4). Meanwhile, make BBQ Sauce.
  • Shred pork with forks - it should be fall apart tender (see video).
  • Toss in BBQ sauce - use as much as you like, the recipe makes enough to coat the pork well but not dripping in sauce, plus a bit extra on the side.
  • To make Pulled Pork Sandwiches, pile pork on warmed rolls and top with Coleslaw. I like to lay everything out for people to make their own.