Nothing beats the combination of a crispy bun and slow-cooked, incredibly tender pork, marinated in a sauce that tastes like a summer barbecue – without the summer barbecue. Although this recipe takes time, it is 100 per cent worth it.
- 1 pork shoulder roast (or hock, but there will be less meat)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1 cup barbecue sauce (I recommend a smokey style)
- ½ cup apple cider vinegar
- ½ cup chicken stock
- ¼ cup brown sugar
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce (soy sauce also works)
- 1 tbsp chilli powder
- 1 ½ tsp dried thyme
Begin by coating the bottom of the slow cooker with oil and place the pork roast on top. Pour in barbecue sauce, apple cider vinegar, and chicken stock. Stir in brown sugar, mustard, chilli powder and thyme. Cover and slow cook for about five to six hours or until the meat shreds easily. Once cooked, remove the pork from the pot and shred with a fork on a large plate (or baking sheet). Once fully shredded, place the meat back into the pot and mix it in with the sauce. Serve on toasted buns, and optional greens or slaw. Enjoy!