SLOW COOKER PORK SHOULDER: CROWD-PLEASING DISH

Serves 6. Prep time 15 mins. Cook time 10 hours.

Ingredients:

• 2kg Puddledub pork shoulder 
• 1/2 cup of apple cider or apple juice

Rub:

• 1.5 tbsp brown sugar
• 1/2 tbsp paprika powder
• 1/2 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• 1/2 tsp cumin powder
• 1/2 tbsp salt
• 1/2 tsp black pepper

BBQ sauce:

• 1/2 cup apple cider vinegar
• 1 and 1/2 cups tomato ketchup 
• 1/2 cup water
• 1 and 1/2 tbsp molasses (or honey/maple syrup)
• 1/4 cup brown sugar
• 2 tsp mustard powder
• 1 and 1/2 tsp garlic powder
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper

Directions:

1. Mix the Rub together, then rub all over the pork.
2. Place in a slow cooker and pour over the apple cider/juice. Slow cook on low for 10 hours. Pork should be tender enough to easily shred/pull apart.

Shredding:

1. Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
2. Serve stuffed in brioche buns with coleslaw or mixed into your homemade mac n cheese.

BBQ sauce:

1. Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
2. Add 3/4 – 1 cup of juices from slow cooker until sauce is syrup consistency.
3. Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.

We recommend having a whiskey-based John Collins alongside – blends well with the smokiness of the dish!

Learn about the health benefits of our pork or explore all recipes.