This is another great recipe for a family BBQ and the best thing about it is it cooks itself nice and slow and all you have to do is pull it apart with two forks for serving. I am so in love with EASY, tasty food.
The beauty of BBQs is the ease with which they are put together, the food shouldn’t take hours to prepare as it’s all about enjoying the outside and being together. To add to your spread of goodies a ranch pulled pork sandwich will be high on the menu choice so make sure there’s plenty and remember any leftovers can be eaten the following day.
Pulled pork is a popular recipe and I found lots of versions of slow cooked pulled pork before deciding on my own which was mostly dictated by the herbs and spices currently in my cupboard and with a huge Schwarz stash to work my way through, well I had plenty of choice.
Here’s what went into my rub1 tbsp sea salt 2 tbsp smoked paprika 1 tsp garlic powder 50 g brown sugar 1 tsp cayenne pepper 1 tbsp mustard powder 1 tsp ground cumin 1 tsp black pepper 1 spoon mixed herbs 1 tsp fenugreek 1 tsp onion salt 1 tbsp runny honey 1 tbsp white wine vinegar 3 tbsps olive oil
I only had a small joint but the quantity above would work for a bigger joint too. The rub looks quite dry in the second photo above and I left it like that as slow cooking produces a lot of liquid it soon looked like this and I was able to baste the joint. Look below for my pulled pork slow cooker recipe.
- 1 tbsp sea salt
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 50 g brown sugar
- 1 tsp cayenne pepper
- 1 tbsp mustard powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 spoon mixed herbs
- 1 tsp fenugreek
- 1 tsp onion salt
- 1 tbsp runny honey
- 1 tbsp white wine vinegar
- 3 tbsps olive oil
- 1 onion sliced
- 1 joint of pork shoulder (1 kilo = 4 people)
- Mix together the all of the spices in a bowl.
- Add the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker.
- Place the pork on top and then pour the honey paste all over.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Turn the joint over half way through and baste with the juice forming at the bottom.
- Once cooked shred with two forks.
- Serve with coleslaw and salads.
- Refrigerate or freeze the leftovers.