Pulled Pork

Instructions

• 1

  To make the spice rub, put all the ingredients in a small bowl and stir to combine.

• 2

  To 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.

• 3

  Put the onion and garlic in the bottom of a greased 4 ½ qt Dutch oven. Put the pork on top.

• 4

  Combine 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.

• 5

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/HIGH/5 hours and press start.

• 6

  Once preheated, put the pork in the oven and cook for 5 hours.

• 7

  Meanwhile, 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.

• 8

  Reduce 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.

• 9

  Transfer 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.

• 10

  Top the bun bottoms with the pulled pork, cabbage, carrot, radish, cilantro and a spoonful of the remaining barbecue sauce. Sandwich with bun tops.

• 11

  Alternatively serve the pulled pork over baked potatoes, in wraps or tacos.

  Tip: Before you start, check that the Dutch oven fits in the oven.