1teaspooneach ground cumin, fennel seeds and ground black pepper
FOR THE BBQ SAUCE
⅔cupof the liquid from slow cooker (or beef stock)(notes)
⅔cuptomato sauce (ketchup)
⅓cupapple cider vinegar
¼cupbrown sugar, packed
2teaspoonpaprika (sweet or smoked)
1teaspoonyellow mustard powder
Salt to taste
Flour or corn tortillas
Fresh coriander / cilantro
FOR THE PULLED PORK: Place the roughly cut onion into the dish of a slow cooker or crock pot.
With a sharp knife and being careful to cut away from you, slice the skin off the pork (trying not to get any of the meat). You can discard this or roast it until crackled to serve with the pulled pork.
Mix together the brown sugar, garlic, and all the spices (paprika, dried herbs, onion powder, salt, cayenne, ground cumin, fennel seeds & black pepper) in a small bowl, then massage them into the pork all over, making sure to get into all the nooks and crannies and use it all up.
Heat the oil in a large frying pan over medium high heat then add the pork, sealing each side before turning. This step does not aim to cook the meat, just sear the outside to seal the juices into it. Then transfer the pork to the slow cooker on top of the vegetables. Cook for 8 hours on low (check at 7 hours).
At around the 7 hour mark, check the pork for doneness – if it is already easily falling apart it is done and you can put it on the warm setting while you organise the sauce.
FOR THE BBQ SAUCE: In a large, heavy-based saucepan over low to medium heat combine all the sauce ingredients. Stir until the sugar has dissolved and then turn the heat up to medium.
Bring the sauce to a simmer and cook stirring regularly for 15-20 minutes until reduced by a third and thickened.
BACK TO THE PORK: Take the pork out of the slow cooker and place it on a carving board. Use two forks to push and pull at the meat to shred it.
Heat a tablespoon of vegetable oil to frying pan over high heat. Add the shredded meat and around ⅓ cup of BBQ sauce (or more to your taste). Cook the meat, stirring and turning, until some pieces start to get crispy and browned.
TO SERVE: Heat tortillas to packet instructions or, if you have flexible tortillas, char them just a little over a burner to get a smoky flavour.
Serve up in the middle of the table with lots of shredded cheese and your favourite toppings.
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I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
If using beef stock in the sauce, add 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder as well. Plus 1/4 teaspoon cayenne if you want it spicy
If you don't mind a little extra effort, a piece of pork with the bone in will yield even more flavour - make sure to get a heavier piece (around 2.1kg) to allow for the bone.