This is my version of our BBQ pulled pork, which is an easy meal to put together for the slowcooker. I serve this dish with a fresh salad. This one was a cabbage and apple salad with salt pepper, olive oil and apple cider vinegar as a light dressing.
All purpose spice rub
Below measurements in approx descriptions as well, in case you want to quickly sprinkle rub from spice jars on hand.
Salt – heaps (1 tbs)
Paprika – heaps (2 tbs)
Pepper – generous (1tbs)
Oregano – generous (2 tbs)
Thyme – generous (2 tbs)
Cayenne Pepper – light (1 tsp)
Make a big batch of this spice rub and you can use it for several different dishes. Put your pork into a freezer bag, sprinkle a generous amount of the spice rub into the bag (approx 2 Tbs), and shake making sure it gets into the pork really well. Leave in the fridge to marinate overnight and put into the slowcooker in the morning, or place in the freezer the next day for a meal later in the week.
In the slowcooker place:
2kg pork shoulder with spice rub
1/8 cup grand marnier (or other orange liqueur)
1/8 cup chicken stock
Cook on low for 6-8 hours. Take out of the slowcooker and shred. Serve with smokey BBQ sauce.
Smokey BBQ sauce
4 diced tomatoes or 1/2 jar of passata
1 diced onion
8 tbs tomato paste
5 garlic cloves
2 tbs spicy Dijon mustard
2 tbs smoked paprika
2 tbs apple cider vinegar
1 tsp liquid smoke ( optional, gives a more smokey flavour )
1 tbs paleo tomato sauce/ketchup (or similar)
1 tsp chilli powder ( add more if desired)
2 cups beef or chicken stock
1 tsp salt
1 can crushed pineapple in juice
Simmer all ingredients in a medium saucepan for at least 30min at a low simmer, then use an immersion blender to purée.