Slow Cooked Pulled Pork
Directions
Combine all dry ingredients and add to a removeable slow cooker bowl.
Trim excess fat on the pork roast and remove any butcher string. Pat dry with a paper towel.
Place pork in the bowl and massage spices all over. Leave excess spices at the bottom of the bowl. Cover with cling wrap and place in the fridge for at least one hour or preferably, overnight.
Heat oil in a large frying pan to medium heat. Brown all sides of the roast.
Return roast to slow cooker bowl and cook on low for 8 hours.
Once roast is tender, remove from slow cooker and chop roughly. Return to slow cooker bowl with retained juices and shred with two forks. Mix well and serve.
- To make in the oven, preheat to 150 degrees Celsius fan forced. Place marinated roast and all reserved spices to a roasting tray. Cover roast with two layers of baking paper and a layer of foil. Bake for 6 hours or until tender.
- 2 tbs McKenzie's Paprika
- 2 tbs smoked paprika
- 1 tbs brown sugar
- 2 tsps ground cumin
- 2 tsps oregano flakes
- 2 tsps onion powder
- 2 tsps garlic powder
- 1/8 tsp cayenne pepper
- 1/8 tsp McKenzie's Ground Cinnamon
- 1/2 tbs McKenzie's Australian Natural Sea Salt
- 1.5kg pork shoulder, fat removed
- 2 tbs olive oil
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