Ingredients
- 2-2.5kg boneless NZ pork shoulder
- 3 tbsp brown sugar
- 3 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 tsp crushed red pepper flakes
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp cayenne pepper
- 1 onion, quartered
- 1 cup cider vinegar
- 1 tbsp Worcestershire sauce
- BBQ sauce to taste
Method
Combine brown sugar, salt, paprika, pepper, red pepper flakes, garlic powder, mustard powder and cayenne pepper in a bowl.
Rub spice mixture over pork shoulder – covering all sides generously.
Place pork shoulder in slow cooker. Add the onion, cider vinegar and Worcestershire sauce.
Cook on low for 12 hours, or on high for 8 hours. Once cooked, remove the pork and shred with two forks and mix through your favourite smoky BBQ sauce.
Evenly distribute the pulled pork into 12-15 portions, and place on buttered sliders with creamy coleslaw.
Source: New Zealand Pork, used with permission.