Pulled Pork

by | May 24, 2013 | Mains

The Rub

  • 1 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cumin
  • 2 teaspoons chili or cayenne powder
  • 2 tablespoons paprika

 

PORK DIRECTIONS

  1. Combine all of the rub ingredients and cover a boneless pork shoulder, approximately 2kgs. Leave in the fridge covered overnight.
  2. Remove from the fridge a hour before cooking to come to room temperature.
  3. Place in the pressure cooker, add some chicken stock or water (whatever combo you wish) until it is 3/4 – almost covered.
  4. cook on high pressure for 1 hour and release. It may need a little longer depending on the size. If slow cooking I would esitmate 8 – 9 hours should do the same thing.
  5. Save about 2 cups of the cooking liquid.
  6. Shred the pork and mix with BBQ sauce and the cooking liquid until you get a consistency your happy with or just add it at the end. This will be up to you how much you use of each (BBQ sauce and Cooking Liquid)
  7. Serve on crusty breadrolls with an apple slaw.