Who doesn’t love soft, juicy pulled pork? This slow cooker recipe is extremely easy to make, but the end result is fall-apart tender, flavorful bbq pulled pork. Want to make a large batch of this and store some for another time? It will freeze well for up to 3 months. Just portion it up after you have ‘pulled’ the meat and defrost and reheat thoroughly.
1.In a large mixing bowl combine all of the ingredients for the rub.
2.Take the joint of pork and cut into large chunks (so that the meat can be placed down flat in the slow cooker). Now take the pieces of pork and add to the mixing bowl coating well in the rub.
3.Roughly slice the onion and crush the garlic and put in the slow cooker then drizzle over the cooking oil. Add the chicken stock, cider vinegar, apple juice and bay leaves into the pot.
4.Place the coated pieces of pork into the pot gently to ensure that as much of the rub stays on the meat and is not washed off by the stock. The meat should be submerged in the liquid. Replace the lid and cook on high for 6 hours.
5.After the cooking time, the pork will be cooked through and the meat tender. Finish this in the oven by pouring the meat and stock into a large roasting tray and loosely covering with foil for 45 minutes at 160°c fan oven (180°c conventional) to create the crispy and smokey texture on the outside of the meat.
6.Remove from the oven, the meat will be tender and fall apart when pulled and the stock mixture will have reduced and be caramelising. Place the pork in a separate bowl or tray and pull apart using two forks. Serve in a bun with pickles and thick cut cajun spiced chips!