Slow Cooked Smokey BBQ Pulled Pork

Perfect for the Slow Cooker

Simple to make, minimal ingredients, mouth watering results!

1.8 kg (approx) Primacy Boneless Pork Shoulder Roast

(Also available in 900g size)

2 tsp Smoked Paprika

2 tsp Ground Cumin

2 tsp Pepper

2 tsp Brown Sugar

1 tsp Salt

2 Medium mugfuls of cider

1 Medium mugful of Barbecue sauce

Soft White Rolls

Primacy Coleslaw or Redslaw

1. Mix together the smoked paprika, ground cumin, pepper, brown sugar and 1 tsp salt. Rub the mix over the Boneless pork Shoulder roast.
2. Place the pork in a slow cooker and pour in the cider. Cover with lid and cook for either 4 or 8 hour cycle until falling apart. (Check every few hours to check the liquid doesn't dry out, if it does add more cider.)
3. Once fully cooked and falling apart remove the meat from the juice, remove any fatty bits and use 2 forks to pull apart the meat.
4. Skim any excess fat residue off the surface of the jucies left in the slow cooker and add the Barbecue sauce and mix it in, ladle into a bowl for dipping.
5. Serve in white rolls with coleslaw/red slaw and the dipping juice on the side for dipping the sandwich while eating.