Pork shoulder has to be one of the best cuts of meat available, It’s cheap, packed full of flavour and can be cooked is lots of different ways, as a result I’m a huge fan, whether it’s hog roast, BBQ pulled pork (like in Hickorys) or Slow roast spicy pork for Sunday roast it’s always a winner.
I’ve never actaully tried putting pork shoulder in the slow cooker or making a BBQ sauce so this was a bit of an experiment, It was also a bit of a spur of the moment decision to make so I didn’t marinate the meat before hand.
Cooking time will depend on the size of pork and whether you choose to use a slow cooker or an oven, but I’d say the minimum cooking time is about 6 hours, I left mine in my slow cooker for just over 8, the first hour it was set on high, after that on medium.
To be honest it was a great success, I’d have maybe added an extra chilli and a splash of balsamic and possibly a bay leaf to add a bit of extra depth but for a first attempt I was over the moon.
I served mine with a good dollop of coleslaw, home made skinny fries, with nandos piri piri salt and a soft white bread bun.
It wen’t something like this.
3 tbsp Henderson’s Relish (or Worcestershire sauce if you are from down south)
Turn the slow cooker on high and cook for an hour.