Easy Slow Cooker Pulled Pork
Recipe courtesy of Australian Pork
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2.5kg boneless pork shoulder, trimmed and rind removed
- 1/2 cup chicken stock
- 1 1/2 cups good-quality smokey or hickory barbecue sauce
- 2 tablespoons Dijon mustard
Method
1. Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.
2. Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined.
3. Pour mixture evenly over pork. Cover and cook for 6 hours on high or until pork is very tender when tested with a fork.
4. Turn off heat and stand for 20 minutes.
5. Transfer pork to a baking dish. Shred pork with 2 forks.
6. Stir 2 cups cooking juices through the pork.
7. Use shredded pork immediately or chill in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
