1teaspoondried chilli flakes (or add more cayenne if you prefer)
1teaspoonground black pepper
For the Sauce
1/3cupyour favourite BBQ sauce
1tablespoontomato paste(note 1)
½tin crushed tomatoes
½cupchicken or beef stock
Small tortillas or taco shells
The night before; Find a big zip lock plastic bag, place the pork inside, then add enough water to cover the pork. Add the salt, sugar, and bay leaves. Seal the bag and give it a good shake around. Leave it in the fridge overnight.
Next morning; This pulled pork takes around 7 hours to cook in a slow cooker so start 7.5 hours before you want to serve.
Take the pork out of the bag and discard all other contents.
Use paper towels to pat the pork very dry. Mix together the dry rub ingredients in a small bowl and then rub them all over the pork. Don’t leave any behind and make sure to really press it down onto the meat.
Heat the oil in a frying pan and then add the pork. Move around to just seal each side. Not too long as you don’t want to burn all the spices.
To a slow cooker, first add the onion, then the pork on top. Cook on low for 7 hours.
When the 7 hours are up, take the pork out and place on a board to the side while you make the sauce.
Skim any fat off the surface of the juices left in the slow cooker. Add the juices, the cooked onion and all the sauce ingredients to a saucepan and bring to the boil stirring. Turn down to a simmer and reduce by about half.
While the sauce is reducing, use 2 forks to gently pull apart the pork into strips.
When the sauce has finished, pour it back into the slow cooker (to save on washing up) along with all the pork and give it a good mix up. You can keep it warm in the slow cooker or serve straight away.
Add some coleslaw, cheese, pork and avocado to a warm tortilla and devour
I use an Australian standard 20ml Tablespoon
Author: Marie Roffey
Course: Dinner, Lunch, Main Course
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