Ingredients

The following ingredients have 6 Servings
  • 3 tbs paprika
  • 2 tbs salt *to taste
  • 2 tsp black pepper
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 cup honey
  • 1/4 cup red wine vinegar
  • 3 tbs olive oil
  • 1 onion halved peeled
  • 2kg shoulder roast pork, bone in
  • 1/2 cup barbecue sauce

Instruction

  • Mix together all the spices with a fork and then stir in the honey, vinegar and oil to make a paste.
  • Place onion in the slow cooker and then top with the pork. Pour the honey paste over the pork, allowing it to run down the sides.
  • Turn slow cooker to low and cook for 7-8 hours, or until the meat is tender enough to shred apart with a fork.
  • Once the pork is cooked, pour the liquid into a saucepan and allow to cool, skimming off the fat as it surfaces.
  • When the pork is cool enough to handle, remove the skin and fat. Using two forks, flake the meat into small pieces. Place the shredded pork into a bowl.
  • Combine the liquid in the saucepan with the barbecue sauce and gently boil until the sauce thickens slightly. Mix the sauce into the pork and serve.