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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Always a crowd pleaser and one of the most versatile and cost effective base dishes you'll ever find.
1 Tbsp smoked paprika
1 Tbsp ground cumin
½ c chicken stock
1 ½ c good-quality smokey (or Hickory flavoured) barbecue sauce
2 Tbsp Dijon mustard
Thanks to Australian Pork for this recipe
1 Tbsp smoked paprika
1 Tbsp ground cumin
½ c chicken stock
1 ½ c good-quality smokey (or Hickory flavoured) barbecue sauce
2 Tbsp Dijon mustard
Thanks to Australian Pork for this recipe
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Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.
Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined. Pour mixture evenly over pork.
Cover and cook for 6 hours on high or until pork is very tender when tested with a fork.
Turn off heat and stand for 20 minutes.
Transfer pork to a baking dish. Shred pork with 2 forks. Stir 2 cups cooking juices through the pork.
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.
Try this base recipe in:
Always a crowd pleaser and one of the most versatile and cost effective base dishes you'll ever find.
2.5 kg boneless pork shoulder, trimmed and rind removed
1 Tbsp smoked paprika
1 Tbsp ground cumin
½ c chicken stock
1 ½ c good-quality smokey (or Hickory flavoured) barbecue sauce
2 Tbsp Dijon mustard
Thanks to Australian Pork for this recipe
Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.
Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined. Pour mixture evenly over pork.
Cover and cook for 6 hours on high or until pork is very tender when tested with a fork.
Turn off heat and stand for 20 minutes.
Transfer pork to a baking dish. Shred pork with 2 forks. Stir 2 cups cooking juices through the pork.
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.
Try this base recipe in:
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