Slow Cooker Texas Pulled Pork using Morphy Richards slow cooker

Slow Cooker Texas Pulled Pork
Recipe from Morphy Richards

Serves 6-8

1 tsp vegetable oil
1-2 kg pork shoulder
1 cup BBQ sauce
½ cup apple cider vinegar
½ cup chicken stock
¼ cup light brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp chilli powder
1 large onion, chopped
2 large cloves garlic, crushed
1½ tsp dried thyme

3.5L or 6.5L Morphy Richards Slow Cooker

1. Pour the vegetable oil into the bottom of the slow cooker. Place the pork shoulder into the dish, pour in the BBQ sauce, apple cider vinegar and chicken stock.
2. Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Put the lid on and cook for 5-6 hours or until the meat shreds easily.
3. Once cooked, remove pork from the juices and shred using two forks. Place back in the dish and stir through the juices.
4. Can be served with fresh bread rolls and coleslaw on the side.

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