Pulled Pork – cooked low and slow in the slow cooker (or oven if you prefer) is the perfect dish for easy meals, often leaving lots of leftover meat for later. 

Using either shop-bought BBQ sauce, or you can make your own, this recipe is simple, with no complicated steps or lots of prep. Simply measure a couple of ingredients and spices, add to the slow cooker and you are pretty much done! 

Ingredients:

• Boneless pork collar (around 2.5kg)
• 2 tsp smoked paprika
• 2 tsp ground cumin 
• 2 tsp black pepper
• 2 tsp brown sugar
• 1 tsp salt
• 500ml cider – or use water if you would prefer
• 250ml BBQ sauce 

Method:

Mix together all of the spices, salt, pepper, and sugar – rub over the pork and ensure there is an even covering

With the skin side up, place the pork into the slow cooker and pour in the cider (or water) and the BBQ sauce

Cover and cook on low for 8 hours or high for 1 hour and low for 3/4 hours. 

Check the pork every few hours if possible to make sure that it isn’t frying out – if so, add some more water as required. 

Once cooked, remove from the slow cooker and allow to cool slightly – remove all of the fat and then pull the meat using two forks. When all pulled, add the pork back to the slow cooker with the sauce and stir through, coating all of the meat in the BBQ sauce and pork juices. 

Serve in white rolls, with homemade coleslaw on the side and a cob of corn or some herby potatoes. 

Leftover meat can be stored in the fridge with the remaining sauce to keep it moist.