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
- Combine all of the rub ingredients and cover a boneless pork shoulder, approximately 2kgs. Leave in the fridge covered overnight.
- Remove from the fridge a hour before cooking to come to room temperature.
- Place in the pressure cooker, add some chicken stock or water (whatever combo you wish) until it is 3/4 – almost covered.
- 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.
- Save about 2 cups of the cooking liquid.
- 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)
- Serve on crusty breadrolls with an apple slaw.