A slow cooker winner of a recipe - after the chicken this was what my 'slow cooker buddy' suggested next and its fabulous! Its also very easy for entertaining and looks like you have gone to a lot of effort.
As well as for dinner at home, I've now taken this as hot picnic food and got others to bring nice rolls, coleslaw and new potatoes which went down a storm. BBQ sauce is also a lovely accompaniment. One thing I've spotted is rolled pork joints are often on offer so keep an eye open. Serve on some extra special bread rolls with BBQ sauce or coleslaw, or use in tacos, wraps, or as the main component of a meal and with vegetables and potatoes. This keeps and freezes well.
1 large onion
3 cloves of garlic
1 chicken stock cube
1 cup of boiling water1 heaped tablespoon brown sugar
1 heaped tablespoon chili powder - mild or hot to taste
Up to 1 tablespoon course salt - I tend to go lightly with this
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 rolled pork shoulder joint that will fit in your slow cooker
1. Open up the port and pat dry with kitchen roll
2. Mix up the spice rub and then firmly pat it all over the pork shoulder joint
3. Finely slice the onion into semi circles ( or smiles as they are called in our house) and put in the bottom of the slow cooker with the chopped garlic - you can omit the garlic if you want / if its a work night
4. Please the pork on top of the onions
5. Mix the stock cube in the boiling water and pour into the slow cooker - do not wash the spices off the meat - pour it around the edges
6. Cook on high of 6 -8 hours
7. Remove using large utensils into a large rectangular serving dish - bigger than you think you need!
8. The fat on the top will pull off and can be pushed to one side - I usually throw it away. Then take two forks and pull the pork apart by pulling in opposite directions
9. Take a generous scoop of the onions (a slotted spoon makes them easy to remove from the cooking liquid) and mix them through the pulled pork. These make all the difference in keeping the pork moist. I also like to add a half a cup of the cooking liquid, avoiding the fat on the top
Original recipe here.