Make dinner time simple with this delicious pulled pork base recipe.

Ingredients

• 2 tablespoons of your favourite Pork Rub
• 2.5 kg boneless pork shoulder, trimmed and rind removed (see tip)
• ½ cup chicken stock
• 1 ½ cups good-quality smokey BBQ sauce or BBQ Marinade
• 2 tablespoons Dijon mustard

Method

1. Rub the pork rub all over the pork. Season with salt and pepper.
2. Place pork into a slow cooker. Combine stock, barbecue sauce or marinade and mustard in a bowl. Whisk until well combined.
3. Pour mixture evenly over pork. Cover and cook for 6 hours on high or until pork is very tender when tested with a fork.
4. Turn off heat and stand for 20 minutes.
5. Transfer pork to a baking dish. Shred pork with 2 forks.
6. Stir 2 cups cooking juices through the pork.
7. Use shredded pork immediately or chill in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Tips

Boned pork shoulder is often sold in a netting to secure the meat.  Ensure you remove the netting before cooking the pork.

One cup of pulled pork (with the sauce) weighs about 150g