Intro

A simple easy meal that serves four. I’ve always loved pulled pork as it has such great texture and flavour. This slow cooker recipe has a rich, sweet BBQ flavour.

Ingredients

To Serve

• Brioche buns
• Pickles
• Red onion, sliced
• Corn on the cob
• Nob of butter

Pork Seasoning

• Olive oil
• Ground rock salt
• Ground black pepper
• 1.5kg pork shoulder

BBQ Sauce

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup tomato ketchup
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 3 tbsp tomato puree

Utensils

• Slow Cooker
• Wooden spoon
• Foil

Method

Pork

1. Remove the meat from the fridge at least an hour before cooking
2. Pour a couple of glugs of olive oil into a pan and heat
3. Trim the fat from the meat and sear it in the pan
4. Add the olive oil, garlic, ketchup, water, vinegar, brown sugar, paprika, smoked paprika flakes, chilli powder, cayenne pepper, tomato puree, to the slow cooker. Mix thoroughly with a wooden spoon.
5. Season the meat with the salt and pepper, add to the slow cooker and smother in the sauce
6. Cover with the lid and cook on low for 8 hours

Corn on the Cob

1. Remove excess leaves
2. Smother each cob with butter
3. Wrap tightly in foil and grill on a high heat for 15 – 20 minutes

To Serve

The pork should be falling apart by now so pull apart (shred) with two forks. Lightly toast both sides of the brioche buns and load up with the pulled pork. Add pickles and red onion to taste.

Lift the cobs from the grill, unwrap and serve!