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Pulled Pork

Course Main, Main Course
Cuisine American, British
Prep Time 10 minutes
Servings 12

Ingredients

  • 2.5 kg Pork Shoulder Joint
  • 2 tsp  smoked paprika
  • 2 tsp Brown sugar
  • 2 tsp Cumin
  • 1 tsp Salt
  • 2 Mugs Cider
  • 1 Cup BBQ Sauce

Instructions

  1. Mix together smoked paprika, ground cumin, pepper, brown sugar and salt. Rub over the pork. You can do this 25 hours before cooking it and leave in the fridge.

  2. Put the pork in your Instant Pot or slow cooker fat-side up and pour in 2 medium mugfuls of cider.

  3. If cooking in the Instant Pot, cook on high for 50 minutes and allow to lose pressure naturally.

    For the slow cooker it needs eight hours on low or at least 4 hours on high.

  4. Remove the meat from the dish.

  5. Remove the fat, then shred the meat using two forks making sure that you remove any fatty bits of meat. Then skim any excess fat off the surface of the sauce in the Instant Pot or slow cooker.

  6. Add smoky BBQ sauce to the sauce mix it in.

  7. If desired, you can thicken the sauce with a cornstarch slurry

  8. Then add the pulled pork until you are ready to eat.

Recipe Notes

  • Leftover pulled pork can be stored in the refrigerator for up to 3 days. The cooked pulled pork can also be frozen for up to 3 months, wrapped airtight.
  • To reheat pulled pork, heat the pork and sauce together, covered, in a saucepan over low heat, stirring occasionally. Or, you may place the pork and sauce in a microwave-safe dish and warm in your microwave.

We like to serve this with our burger slaw but with added shredded apple and soft white buns