Pulled pork is the ultimate make-ahead meal and it couldn’t be simpler to make. The pork will be tender, super juicy and full of flavour. Make sure to make enough for plenty of leftovers for the fridge or freezer. It is perfect to have at hand for last minute nachos, enchiladas, quesadillas, homemade pizza, or toasties.
Ingredients (serves 8-10)
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
½ cup barbeque sauce
¼ cup apple cider vinegar
½ cup chicken broth
1 large onion, chopped
2 cloves garlic, crushed
2 tsp parsley, chopped
1.8kg boneless pork shoulder
Instructions
1.Combine chilli, cumin and paprika in a small bowl. Mix in chicken broth, apple cider vinegar and barbecue sauce. Stir in the parsley, onion and garlic. Season with salt & pepper.
2.Place the pork shoulder into a slow cooker or oven dish; pour in the mixture from the bowl and cook on medium heat until the roast shreds easily with a fork, 5 to 6 hours.
3. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices.
Serve with warm brioche buns, coleslaw or as you would a ragu.