Pulled Pork with BBQ Sauce
Ingredients
- 3.5-4.5kg/ 5-7lb pork butt / pork shoulder, bone in, fat cap on (Note 1)
- 1 cup beer, apple cider or apple juice (Note 2)
- 3 tbsp brown sugar
- 1 tbsp paprika powder
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cumin powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup apple cider vinegar (Note 3)
- 3 cups tomato ketchup (or Aussie tomato sauce)
- 1 cup water (or use remaining beer!)
- 3 tbsp molasses, orginal (not blackstrap, Note 4)
- 2/3 cup brown sugar
- 4 tsp mustard powder
- 3 tsp garlic powder
- 4 tsp Worcestershire sauce
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp Tabasco or cayenne pepper (optional, for spiciness)
Directions
- 1
- 2
Mix the Rub together, then rub all over the pork.
- 3
Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
- 4
Browning in oven (optional, recommended):
- 5
Preheat oven to 180°C / 350°F.
- 6
Transfer from slow cooker into a roasting pan (reserve liquid).
- 7
Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.
- 8
Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.
- 9
Shredding:
- 10
Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
- 11
Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
- 12
Barbecue Sauce:
- 13
Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
- 14
Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.
- 15
Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.