8 hrs 30 mins total time
50 mins active time
For the spice rub:
- 2 tbsp flaky sea salt
- 2 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- ½ tsp mustard powder
- ½ tsp cayenne pepper
For the pulled pork:
- 4 ½-5 ½ lb boneless pork shoulder
cut into 4 pieces
- 1 large yellow onion
- 4 cloves garlic
- 1¼ cups (10 fl oz) apple cider vinegar
- ¼ cup (2 fl oz) Worcestershire sauce
- ½ cup (4 fl oz) water
For the barbecue sauce:
- 1 cup (8 fl oz) canned crushed tomatoes
- ⅓ cup (2¾ fl oz) apple cider vinegar
- ¼ cup (3¼ oz) Lyle’s golden syrup
- 3 tbsp (1½ fl oz) Worcestershire sauce
- ¼ cup (1¾ oz) dark brown sugar
- 1 tsp smoked paprika
- ½ clove garlic
- 1 tbsp Dijon mustard
- Flaky sea salt
- Freshly ground black pepper
- 12 large burger rolls
- Shredded cabbage
- Shredded carrot
- Shredded radish
- Cilantro leaves
- 1To make the spice rub, put all the ingredients in a small bowl and stir to combine.
- 2To make the pulled pork, put the pork in a large bowl. Sprinkle over the spice rub. Use your fingertips to rub the mixture into the pork until it is evenly coated. Cover with plastic wrap and refrigerate for 1-2 hours or overnight.
- 3Put the onion and garlic in the bottom of a greased 4 ½ qt Dutch oven. Put the pork on top.
- 4Combine the apple cider vinegar, Worcestershire sauce and water in a measuring cup, then pour into the Dutch oven. Cover with a tight-fitting lid or two layers of foil, pressed down around the edges to seal.
- 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/HIGH/5 hours and press start.
- 6Once preheated, put the pork in the oven and cook for 5 hours.
- 7Meanwhile, to make the barbecue sauce, combine all the ingredients in a medium saucepan. Cook, stirring often over medium heat, for 10 minutes until the sauce comes to a boil.
- 8Reduce heat to low and simmer, stirring occasionally, for 40 minutes until the sauce has thickened. Season with sea salt and pepper. Set aside to cool completely.
- 9Transfer the pork to a tray. Using 2 forks, shred the pork, discarding any fat and gristle. Strain the pan juices from the pork into a measuring cup. Pour 1 cup (8 fl oz) into a medium saucepan. Add 1 cup (8 fl oz) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork, stir gently to coat.
- 10Top the bun bottoms with the pulled pork, cabbage, carrot, radish, cilantro and a spoonful of the remaining barbecue sauce. Sandwich with bun tops.
- 11Alternatively serve the pulled pork over baked potatoes, in wraps or tacos.Tip: Before you start, check that the Dutch oven fits in the oven.