Since Mark reminded me that I hadn’t posted this yet.
This takes a while to cook so plan in advance.
- Pork Shoulder, around 1.8Kg
- Apple Juice – the cheap, supermarket own-brand stuff is good. Quantity depends on your slow cooker/pork size (see below)
- 3 Onions
- 400g Barbeque Sauce
- Salt & Pepper
- Crusty rolls
It’s easiest to cook this overnight since there’s 15 hours of cooking time in total so I’ve split the method over two days.
- Slice two of the onions. Use one of them to line the bottom of your slow cooker.
- Discard any string or binding from the pork and rub with salt and pepper.
- Place into the slow cooker on top of the onion.
- Pour over apple juice to fill about 3/4 of the way up.
- Arrange the other sliced onion over the top of the pork.
- Cook on low for about 12 hours or overnight.
- Remove the pork (carefully) from the slow cooker and let rest on a plate until it’s cooled a little (just so you don’t burn yourself).
- Empty out the slow cooker.
- Use a couple of forks to pull the pork apart to how you want it. Discard any fat and bones.
- Add the pulled pork back to the slow cooker. Add the barbeque sauce and mix well.
- Chop up the remaining onion and mix through the pork.
- Heat on high for 2-3 hours or until the onions are soft.
Butter a crusty roll, stick a generous dollop of pork on it and top off with coleslaw. You can eat it hot or cold.
After cooking with the sauce, don’t let the pork sit in there for too long. Even leaving it in there on the warm setting for a few hours can stew it and it’ll end up like old leather.
You can really use any liquid to cook with. I just like the apple juice. Ones I’ve had suggested but haven’t tried yet are root beer, actual beer and Coca-Cola.
Rather than use barbeque sauce, you can use apple cider vinegar to make something like you get in Hard Rock Cafe. I’ve found the apple cider vinegar a little difficult to get though.
The pork should keep for a couple of days in the fridge.