Ingredients
1.25 – 1.4kg pork shoulder, rind removed
1 tsp oil for slow cooking
150ml pork or vegetable stock
For the rub:
2 tsp coarse salt
1 tsp onion salt
1 tsp brown sugar
1 tbsp paprika
For the BBQ sauce:
75g tomato ketchup
1 tbsp soft brown sugar
1 tsp Dijon mustard
3 tbsp balsamic vinegar
For the red cabbage slaw
1/4 of a red cabbage, chopped
1 large carrot, peeled and grated
1 small apple, cored and chopped
1 tsp lemon juice
15g pumpkin seeds
1 dash balsamic vinegar
2 tbsp natural yoghurt
Suitable for: CleverChef
The Method
Combine all the rub ingredients together in a bowl, add the pork and toss to coat evenly. Leave to marinade for at least 30 minutes, ideally overnight.
Select the SAUTE function, add the oil and allow to heat. Add the pork and rotate to sear on all sides until browned, then press CANCEL.
Pour over the stock and close the lid. Select the SLOW COOK HIGH function and adjust the time to 5 hours, then press START.
When the program has finished press CANCEL and open the lid. Drain the liquid, leaving just enough to keep the pork moist.
Shred the pork with two forks, then add the BBQ sauce ingredients and mix everything together to serve.
