ULTIMATE SLOW-COOKED PULLED PORK

Pork is a naturally "sweet" meat, and the acidity of the mustard powder cuts through the fat beautifully, while the cumin provides that deep, earthy soul we associate with slow-cooked meats.

Experience melt-in-the-mouth tenderness with this simple slow-cooked shoulder. Our Pork Rub blend creates a deeply caramelised crust that infuses the meat with smoky, herby goodness over several hours.

Servings 6

Prep Time 15

Cook Time 8

Total Time 8 15

Equipment

Mixing Bowl
Slow Cooker

Ingredients

2 kg Pork Shoulder (boneless and rolled)
4 tbsp Pork Rub byy Goodness In A Bowl (see Notes below to shop)
2 tbsp Apple Cider Vinegar
100 ml Apple Juice or Water

Serving suggestion: Brioche buns and crunchy coleslaw.

Instructions

Rub: Untie the pork if it’s rolled. Pat dry and rub the Pork Rub generously over every inch of the meat. For best results, do this the night before and keep it in the fridge.
Slow Cook: Place the pork in a slow cooker. Pour the apple juice and cider vinegar around the base (not over the meat, or you'll wash off the spices!).
Low and Slow: Cook on 'Low' for 7–8 hours until the meat is tender enough to pull apart with a fork.
The Finish: Shred the meat in its own juices. The mustard and cumin in the rub will have created a rich, savoury gravy.

Notes

This Pork Rub blend is destined for "Low 'n' Slow" cooking, but it’s also punchy enough to stand up to high-heat grilling. This is the gold standard for a Pork Rub. The brown sugar creates a "bark" (a dark, flavourful crust) that is highly prized in BBQ circles.

Course: Main Course

Cuisine: BBQ, British, Fusion