Name: Slow Cooked Pulled Pork
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 2 kg minimum of pork shoulder (or similar cut); 1 tbsp ground black pepper; 1 ½ tsp cayenne pepper; 2 tbsp chili powder; 2 tbsp ground cumin; 2 tbsp dark brown sugar; 1 tbsp dried oregano; 4 tbsp paprika (best if you can mix smoked and sweet types); 2 tbsp table salt; 1 tbsp granulated sugar; 1 tbsp ground white pepper; 1 bottle good quality BBQ sauce; 400 ml (1 tin) kidney beans; 1 stick spring onion

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields6 Servings

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

INGREDIENTS FOR THE RUB

2 kg minimum of pork shoulder (or similar cut)

1 tbsp ground black pepper

1 ½ tsp cayenne pepper

2 tbsp chili powder

2 tbsp ground cumin

2 tbsp dark brown sugar

1 tbsp dried oregano

4 tbsp paprika (best if you can mix smoked and sweet types)

2 tbsp table salt

1 tbsp granulated sugar

1 tbsp ground white pepper

INGREDIENTS FOR AFTER THE RUB

1 bottle good quality BBQ sauce

400 ml (1 tin) kidney beans

1 stick spring onion

HOW TO MAKE

Mix the rub ingredients thoroughly in a bowl first.

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Massage the rub ingredients into at least 2 kg of pork shoulder and leave it for at least 3 hours.

Then put the meat into your rice cooker bowl.

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Close the lid and select the SLOW COOK function on your rice cooker. Set the time for at least 2 hours and press START. Really you can cook for as long as you want, the longer the better.

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Once cooked remove the meat from the rice cooker bowl. Shred the meat with two forks and add the barbeque sauce. Voila, you have perfect pulled pork!

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Serve with freshly cooked white long grain rice and for some added flair you can optionally add some cooked kidney beans with a sprinkle of spring onions. This creates an extra dimension of flavour and an excellent source of plant based protein.

Ingredients