Pulled Pork in an Easy BBQ Sauce

I often get asked the best cut of pork for pulled pork recipes. The only one that works well for me is always pork shoulder. Cooked for seven hours in a slow cooker with a few minimal ingredients while you go about your business all day.. then shredded and mixed with a quick homemade bbq sauce, this recipe is easy and so tasty.

I have added liquid smoke in this recipe because I happen to have it, but its not needed and the recipe is just as delicious without it. It just adds a little bbq smoke flavour to it.

 

For the pork:

1 pork shoulder (any size you need)
250ml cider
1 tsp. salt
1 tsp. sugar
few sprays of liquid smoke (optional)

Cut the skin off the pork, leaving a layer of fat. Cut into the fat with a sharp knife and rub in the salt and sugar. Spray a few squirts of liquid smoke (if using). Pop into the slow cooker with the cider and put the lid on cook for 7 hours on low.

When cooked remove from the liquid and shred with two forks into a large bowl.


For the bbq sauce:

1/2 cup ( apple cider vinegar)
1/2 cup tomato ketchup
2 tbsp. maple syrup
1 tbsp. yellow (American) mustard
3 tbsp. packed dark brown sugar
1 tsp. salt

Simply whisk all the ingredients together and pour over the pork. You may not want to use all the sauce (it depends on the size of pork you have).

Stir well until combined and serve with flatbreads or mini tacos along with sour cream and chilli sauce..

Note: For mini taco shells, I simply cut 2-3 circles with a cookie cutter out of a corn tortilla. Fold the little circle in half and drape over the rungs of the oven bars. If you do them next to each other in a row, each one will stop the other from springing open. Cook in a medium oven for about 3-4 minutes and you have a mini taco shell!