Place the pork fillet into the base of a slow cooker (or crock pot).
Sprinkle the chopped onion over the top.
In a bowl, whisk together the minced garlic, BBQ sauce, apple cider vinegar, chicken stock, brown sugar, mustard and Worcestershire sauce.
Pour over the pork fillet.
Cook on HIGH for 4-5 hours or LOW for 7-8 hours.
Use two forks to shred the pork fillet (it should come apart very easily).
Stir the pork through the sauce and allow to cook for a further 20 minutes.
Serve on a fresh hamburger roll with coleslaw.
Coleslaw
INGREDIENTS:
1/2 small red cabbage, shredded
2 medium carrots, peeled, grated
1 small brown onion, halved, thinly sliced
2 teaspoons horseradish cream
1/2 cup whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon dijon mustard
METHOD:
Slice the cabbage quarters into thin shreds. You can hand shred with a knife, use a mandoline or use your food processor shredding attachment.
Place cabbage, carrot and onion in a large bowl. Toss to combine.
Combine horseradish cream, mayonnaise, lemon juice and mustard in a bowl. Add to cabbage mixture. Season with salt and pepper. Toss gently to combine. Serve.
