Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
- 3 tablespoons of paprika
- 2 tablespoons of salt * to taste
- 2 teaspoons of black pepper
- 1 teaspoon of chili powder
- 1 teaspoonful of garlic powder
- 1/2 teaspoon dried thyme
- 1/2 cup of honey
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 onion cut in half peeled
- 2 kg roast pork, boneless
- 1/2 cup barbecue sauce
Mix all the spices with a fork and then add the honey, vinegar and oil to make a paste.
Place the onion in the slow cooker, and then top with the pork. Pour the honey paste over the pork, letting it run down the sides.
Put the slow cooker on low heat and cook for 7-8 hours, or until the meat is tender enough to be mashed with a fork.
Once the pork is cooked, pour the liquid into a saucepan and let it cool, removing the fat as it comes to the surface.
When the pork is cold enough to handle, remove the skin and fat. Using two forks, shred the meat into small pieces. Place the pulled pork in a bowl.
Combine the liquid in the saucepan with the barbecue sauce and boil gently until the sauce thickens slightly. Mix the sauce with the pork and serve.
- 1 slow cooker
- 1 saucepan
This recipe is fantastic with toasted buns and coleslaw, fajitas, rice … really anything!
You should use a 1.5-2 kg pork shoulder roast with the bone inside.
It freezes well, which is good since it generates a lot: the photo shows how much I got from a 1.8kg roast.
Can't have enough pork on your fork? Take a look at this delicious slow cooker pickled pork recipe.
Slow cooking pig