BBQ Pulled Pork
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Slow-cooked until fall-apart tender, this BBQ pulled pork is rich, smoky, sticky, and made for stuffing into buns, piling onto fries, or loading into tacos.
Ingredients
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2 onions, skin removed and halved
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3 cloves garlic, skin on and smashed with the back of your knife
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2 cups liquid stock
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1.5kg pork shoulder
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2 tbsp salt of choice
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2 tbsp Blow My Coals
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2 tbsp Smash Sesh
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2 apples
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½ cup Smash Sesh, to finish
Directions
Place the onions and garlic in the bottom of your slow cooker to create a wee bed for your pork. Pour in the stock.
Rub the salt, Blow My Coals, and Smash Sesh all over the meaty sides of the pork shoulder. Massage it in, making sure you get into all the little dips and cracks.
Lay the pork on top of your flavourful fruit and veg. Turn the slow cooker to low and cook for 10 hours. By this stage, the pork should be cooked through and falling apart.
Remove the pork from the slow cooker and set aside. Using a potato masher, press down on the apples, onion, and garlic to release all the juices into the broth. Add the second measure of Smash Sesh here, then remove the skins and onion from the broth.
Shred the pork using two forks, discarding the skin, fat, and bones. Return the meat to the slow cooker and stir through the broth. Add BBQ sauce if you like.
Serve in tortillas as tacos or burritos, or pile onto a brioche bun for a burger with your favourite fillings!
