Pulled Pork

Learn how to make melt in your mouth pulled pork in the slow cooker. DYC Apple Cider vinegar tenderises the pork and the apple flavour works well with the pork. Enjoy with a potato mash or serve on a slider with apple slaw. Serves 6  

2kg pork shoulder with bone in
2 medium onions
2 cloves garlic
1 cup barbeque sauce
½ cup DYC Apple Cider Vinegar
½ cup chicken stock
2 tablespoons brown sugar
1 tablespoon Worcester sauce
1 tablespoon prepared mustard
¼ cup flour
½ cup cold water

Cut the skin and as much fat as possible from the pork. (Note if you want to crisp up the skin refer to crispy pork belly recipe)
Peel the onions, halve and slice thinly.
Crush, peel and chop the garlic.
Place the onions and garlic in the bottom of a slow cooker. Mix in the barbeque sauce, vinegar, stock, brown sugar, Worcester sauce and mustard.
Place the pork on top, turning to coat both sides with the sauce mixture.
Cover and cook on High for 5 – 6 hours or Low for 8 hours. The meat is ready when it falls off the bone.
Remove the meat from the slow cooker and place on a board.
Mix the flour to a smooth paste with half the water then mix in remaining water. Stir into the cooking sauce in the slow cooker and cook on High to thicken the sauce.
Use two forks to pull the meat into shreds.
Discard the bones and return the meat to the slow cooker, mixing into the sauce to heat the meat through. Serve in sliders, hamburgers or with a mash.
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