- 1 (1.8kg) pork shoulder
- 1 teaspoon vegetable oil
- 230ml barbecue sauce
- 120ml apple cider vinegar
- 120ml chicken stock
- 50g light brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chilli powder
- 2 onions, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
STEP 1
Preheat the slow cooker on high and pour the oil into the bottom of a slow cooker.
STEP 2
Place the pork shoulder into the slow cooker; pour in the barbecue sauce, apple cider vinegar and chicken stock.
STEP 3
Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme.
STEP 4
Cover and cook on High until the pork shreds easily with a fork, 5 to 6 hours.
STEP 5
Remove the pork from the slow cooker and shred the pork using two forks. Return the shredded pork to the slow cooker and stir well.
STEP 6
Serve as desired, with buns or crusty baguettes, or even with mash potatoes and vegetables.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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