Ingredients
1.5kg pork shoulder
remove any skin or extra fat
1 brown onion
sliced
1 green capsicum
sliced
1 cup thick bbq sauce
check gluten-free
2 tbsp white wine vinegar
¼ cinnamon, ground
Salt
6-8 big buns
use gluten-free
Equipment
- 1 slow cooker
- 1 medium bowl
- 1 saucepan
- 1 forks
Instructions
- Cut each shoulder piece into three, sprinkle with a little salt and place in slow cooker.
- Combine remaining ingredients in a medium bowl and stir.
- Pour half the mixture around the pork on the bottom of slow cooker and the other half over the top of the meat.
- Cover with the lid, turn on to LOW and cook for 10 hours.
- Remove meat from cooker, pour sauce into a saucepan and bring to the boil. Boil for 8 minutes.
- While the sauce is boiling, grab two forks and shred the pork – it will separate easily.
- When finished, take sauce from the stove, add shredded meat and stir to combine.
- Fill big buns with pulled pork and serve with coleslaw, either with the meat on the bun or on the side.
Notes
Tip
I found I needed the whole 10 hours to make the meat really tender; I also turned the meat at the 3 hour mark to make sure it was all covered.
Tip
Pulled pork is a great party food; it’s very cheap to make and will feed a lot of people quickly.
Variation
I used a Chinese BBQ sauce I had in the cupboard, but a homemade sauce would be even better.
Storage
This recipe does make a lot so, if you’re a small family, you may choose to freeze portions and defrost them when necessary.
