BBQ Pulled Pork

Pork is a favourite of mine but I have always been too scared to cook it until I found this blog post 'How to Slow-Cook Pulled Pork' www.bhg.com/recipes/how-to/cooking-basics/how-to-make-pulled-pork/ . I used half a jar of Char Sui Sauce (Chinese BBQ Sauce) but you could use any BBQ sauce you desire. I served the pork on a freshly toasted bun and hot chips. I real crowd pleaser!

1. Prep the Pork
Start with about 1 kg boneless pork shoulder roast, which makes about 10 sandwiches. You can trim the excess fat from the outside of the meat with a sharp knife. If necessary, cut the meat to fit into slow cooker.

2. Season the Pork
Season the meat on all sides with a sprinkling of salt and ground black pepper. In a small bowl stir together 1/2 cup water, 3 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, and 1 teaspoon ground cumin or chili powder. Pour the water-vinegar mixture over the meat in slow cooker.

3. Cover the cooker and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until the meat is very tender.

4. Pull the Pork, Reheat & Serve
Remove the meat from the cooker and discard the cooking liquid. Using a large carving knife, cut the meat into large pieces .
To shred, insert two forks into a piece of meat and pull in opposite directions to get long, thin shreds. Repeat with remaining meat.
Stir in half a jar of Char Sui Sauce with a dash of water. If using low-heat setting, turn to high-heat setting; cover and cook for 30 to 45 minutes or until heated through.
To serve, pile the pulled pork mixture onto 10 split kaiser rolls or hamburger buns.