Slow Cooker BBQ Pulled Pork with Black Beans

1/2 cup, rinsed and soaked McKenzie's Black Beans 2 tsp olive oil 800-900g piece pork scotch roast or shoulder, cut into 15cm chunks 1 onion, finely sliced 2 garlic cloves, crushed 2-3 sprigs thyme 1/2 cup smokey BBQ sauce 1/2 cup chicken stock 2 tbs apple cider vinegar 1 tbs brown sugar 2 tsp mustard powder 2 tsp smoked sweet paprika 1/4 tsp chilli powder

Serving

Chopped coriander Cooked rice Bread

Step 1

Prepare and soak black beans according to on-pack instructions. Drain and set aside. Heat oil in a frying pan over high heat. Add pork in batches, searing all over until golden brown.

Step 2

Place beans, onion, garlic and thyme in the base of a slow cooker bowl, arrange pork pieces over the top.

Step 3

Combine the remaining ingredients and pour over the pork. Cover with the lid and cook on high heat for 4.5 hours. Once cooked, pull the pork apart with forks and mix it all together. Stir in some chopped coriander. Serve with rice and bread.

Use any leftovers in a wrap with some sour cream or as a topping on baked potatoes.

Slow Cooker BBQ Pulled Pork with Black Beans