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BBQ Pulled Pork

Course dinner

Ingredients

  • 1.5 kg pork shoulder or leg
  • 1 tablespoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon thyme
  • 2 teaspoons oregano
  • 1 teaspoon garlic powder + 1 extra teaspoon
  • ½ teaspoon cumin
  • Salt and pepper
  • ½ cup apple cider vinegar
  • ½-1 cup BBQ sauce depends how saucy you like it

Instructions

  1. Cut the visible fat layer off the pork.  Rub over the herbs and spices and season with salt and pepper.  Place the pork into the Crock-Pot.  Pour around the apple cider vinegar and put the lid on the Crock-Pot.  Turn to low and leave to cook for 8 hours.
  2. Pour out the liquid and reserve ½ cup.  Place the liquid in a small bowl and scoop any fat from the top (sometimes I add some ice cubes to cool it down and coagulate any fat which can make it taste a bit greasy) then mix through the BBQ sauce.
  3. Using two forks, pull apart the pork in the Crock-Pot. Season with salt, pepper and sprinkle over the extra spoon of garlic powder.  Mix through the BBQ sauce mixture.