3.5-4.5kg/ 5-7lb pork butt / pork shoulder , bone in, fat cap on
1 cup beer , apple cider or apple juice
RUB:
3 tbsp brown sugar
1 tbsp paprika powder
1 tbsp garlic powder
2 tsp onion powder
2 tsp mustard powder
1 tsp cumin powder
1 tbsp salt
1 tsp black pepper
BBQ SAUCE:
1 cup apple cider vinegar
3 cups tomato ketchup (or Aussie tomato sauce)
1 cup water (or use remaining beer!)
3 tbsp molasses , orginal (not blackstrap)
2/3 cup brown sugar
4 tsp mustard powder
3 tsp garlic powder
4 tsp Worcestershire sauce
2 tsp salt
2 tsp black pepper
2 tsp Tabasco or cayenne pepper (optional, for spiciness)
Instructions
Mix the Rub together, then rub all over the pork.
Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
BROWNING IN OVEN (OPTIONAL, RECOMMENDED):
Preheat oven to 180°C / 350°F.
Transfer from slow cooker into a roasting pan (reserve liquid).
Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.
Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.
SHREDDING:
Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
BARBECUE SAUCE:
Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
Add 3/4 – 1 cup of juices from slow cooker until sauce is syrup consistency.
Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.
1 Comment
3.5-4.5kg/ 5-7lb pork butt / pork shoulder , bone in, fat cap on
1 cup beer , apple cider or apple juice
RUB:
3 tbsp brown sugar
1 tbsp paprika powder
1 tbsp garlic powder
2 tsp onion powder
2 tsp mustard powder
1 tsp cumin powder
1 tbsp salt
1 tsp black pepper
BBQ SAUCE:
1 cup apple cider vinegar
3 cups tomato ketchup (or Aussie tomato sauce)
1 cup water (or use remaining beer!)
3 tbsp molasses , orginal (not blackstrap)
2/3 cup brown sugar
4 tsp mustard powder
3 tsp garlic powder
4 tsp Worcestershire sauce
2 tsp salt
2 tsp black pepper
2 tsp Tabasco or cayenne pepper (optional, for spiciness)
Instructions
Mix the Rub together, then rub all over the pork.
Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
BROWNING IN OVEN (OPTIONAL, RECOMMENDED):
Preheat oven to 180°C / 350°F.
Transfer from slow cooker into a roasting pan (reserve liquid).
Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.
Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.
SHREDDING:
Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
BARBECUE SAUCE:
Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
Add 3/4 – 1 cup of juices from slow cooker until sauce is syrup consistency.
Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.