Slow Cooked Pulled Pork

I love pulled pork. This slow cooked recipe has been a winner most places I’ve cooked it. I like that it relies on very few ingredients. It just lets the flavours of the pork come through on their own.

The pork is best prepped the night before with the rub before being placed in the slow cooker the next day.

8 Servings

Ingredients

• 1.8 kg pork shoulder

• 2 tbsp paprika

• 1 tsp oregano

• 4 tbsp salt

• 0.5 tsp cumin

• 1 orange, juiced

• 1/2 cup apple cider vinegar

Method

Night Before

1. Liberally salt the whole pork shoulder, rubbing it all over.

2. Combine paprika, oregano, and cumin into a mixing bowl and mix thoroughly. Then rub all over the pork shoulder.

3. Add the pork to the slow cooker’s pot and pour the juice of an orange and apple cider vinegar over the pork.

4. Place the pot (with the pork) in the fridge to allow the salt to slowly tenderise the meat overnight.

Day of

1. Take the pot (with the pork shoulder) out of the fridge and stand at room temperature for 1-2 hours (allowing the pork to also come to room temperature).

2. Place the pot in the slow cooker and cook on low for 8-10 hours.

3. Once finished, gently remove the rind and discard.

4. Using two forks, shred the remaining pork. It should be so tender it just about crumbles.