🍖 Slow-Cooked Pulled Pork

Ingredients:

• 2–3 kg pork shoulder (or pork butt), trimmed of excess fat

• 2 tbsp olive oil

• 1 tbsp brown sugar

• 1 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp ground cumin

• 1 tsp black pepper

• 1 tbsp salt

• 1 cup BBQ sauce (Taipan BBQ or Cobra Chilli work beautifully)

• 1 cup chicken stock or apple juice
  

Method (Oven or Slow Cooker)

1. Prep the pork: Pat the pork dry with paper towel. Rub olive oil all over, then mix all dry seasonings together and coat the meat generously.

   
   

2. Sear for flavour (optional): Heat a large pan on high and sear each side of the pork until browned. This step locks in the flavour.

   
   

3. Cook low and slow:

   • Oven: Place pork in a roasting pan, pour in chicken stock or apple juice, cover tightly with foil, and roast at 150°C for 4–5 hours, or until the meat is fall-apart tender.

   • Slow Cooker: Place pork and stock/juice in the pot, cover, and cook on LOW for 8–10 hours or HIGH for 5–6 hours.

     
     

4. Shred and sauce: Once cooked, remove the pork and shred using two forks. Stir in your BBQ sauce and toss to coat evenly. Add a little of the cooking liquid if you want it juicier.

   
   

5. Serve: Serve on soft rolls with coleslaw, in tacos with fresh lime and coriander, or piled high over fries for a BBQ feast.
   

💡 Tips for Perfection

• Use pork shoulder — it has the right balance of fat and tenderness.