Pulled pork in the slow cooker

Ingredients for 8 servings:

• 1.7 kg pork shoulder
• 2 m.-sized onion(s)
• 4 garlic cloves
• 2 tsp oil
• 1 tbsp brown sugar
• ½ tsp cumin
• 3 tsp paprika powder
• ½ tsp cayenne pepper
• ½ tsp black pepper
• ½ tsp thyme
• 1 pinch of cinnamon
• 1 tsp mustard powder
• 2 tsp salt
• ½ cup broth, from concentrate
• ½ cup BBQ sauce
• ½ cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 hours; Total time approx. 9 hours 20 minutes

simple, cheap and super tasty

Half a cup holds approximately 120 ml. Mix all the ingredients for the seasoning mix. Rub the pork roast thoroughly with the seasoning mix and let it sit for 0.5 – 1 hour, if time allows. Then sear the meat briefly on both sides. Stir together the sauce, consisting of apple cider vinegar, Worcestershire sauce, broth, BBQ sauce, and a tablespoon of brown sugar. Lightly oil the bottom of the slow cooker and cover with the chopped onions and garlic. Place the roast on top and pour the sauce over it. Cook the roast on the “low” setting for approximately 8 hours. Remove the roast and shred it, ideally with two forks. Skim off any fat floating on the surface and return the meat to the pot. Toss the meat with the sauce and let it rest for a few more minutes. Pulled pork is traditionally eaten in a bun with coleslaw. Notes: The spice mix can easily accommodate some variations, so don’t panic if you don’t have everything. For example, you can replace the teaspoon of mustard powder with a tablespoon of mustard. Some recipes recommend adding the BBQ sauce after shredding. Although I like BBQ sauce, the flavor becomes a bit too overpowering for me. However, if you prefer a more intense flavor, you can double the amount of BBQ sauce and add it later. You can also cook on the “high” setting in the slow cooker for about 5-6 hours. I prefer slow cooking overnight, though.