Slow Cooked Pulled Pork

Instructions

• 1Combine spice rub ingredients in a small bowl. Coat pork with spice mixture and place in a large bowl. Cover and refrigerate overnight.
• 2Place onion and garlic in a large (5½ quart) Dutch oven. Place pork on top of onion and garlic. Pour over any juices that may have accumulated in the bowl.
• 3Add the cider vinegar, Worcestershire sauce and water to a medium bowl, stir to combine.
• 4Pour the mixture over the pork and cover with lid.
• 5Insert wire rack in rack position 8. Select SLOW COOK/CONVECTION and HIGH/6 hours or LOW/8 hours. Press START to preheat oven.
• 6Once preheated, place pork in oven and cook on HIGH for 6–8 hours or LOW for 8–10 hours, until pork is tender and shreds easily.
• 7While the pork is cooking make the homemade BBQ sauce. Combine all ingredients in a medium saucepan. Cook on medium heat, stirring, for 10 minutes or until smooth and combined. Reduce heat to low and simmer, stirring occasionally, for 40 minutes or until sauce has thickened and turned maroon in color. Season to taste with kosher salt. Cool completely.
• 8Transfer 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 jug. Pour 1 cup (250ml) into a medium saucepan. Add 1 cup (250ml) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork, stir gently to coat.
• 9Top the bun bases with the pulled pork, pork, jalapenos and a spoonful of the remaining barbecue sauce. Sandwich with bun tops.
• 10Alternatively serve the pulled pork over jacket baked potatoes, in wraps or tacos.