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    Slow cooker pulled pork with BBQ sauce

    Pork shoulder rubbed in smoky spices and left in the slow cooker until it falls apart, then tossed through a tangy barbecue sauce made from scratch. A big batch that freezes well.

    Prep
    15 minutes
    Cook
    10 hours
    Makes
    12 portions
    Difficulty
    Medium
    Slow cooker pulled pork with BBQ sauce

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    497kcal
    Protein
    30g
    Carbs
    34g
    Fat
    26g

    Where the calories come from

    • Protein 24%
    • Carbs 28%
    • Fat 48%
    Fibre
    1.5 g
    Sugar
    30.6 g
    Salt
    1.17 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.44a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 1.8kg pork shoulder, bone in, fat cap on
    • 240ml beer
    • 3 tbsp brown sugar, for the rub
    • 1 tbsp paprika, for the rub
    • 1 tbsp garlic granules, for the rub
    • 2 tsp onion powder, for the rub
    • 2 tsp mustard powder, for the rub
    • 1 tsp ground cumin, for the rub
    • 240ml cider vinegar, for the sauce
    • 720ml tomato ketchup, for the sauce
    • 250ml water, for the sauce
    • 3 tbsp molasses, for the sauce
    • 140g brown sugar, for the sauce
    • 1 ¼ tbsp mustard powder, for the sauce
    • 1 tbsp garlic granules, for the sauce
    • 1 ¼ tbsp Worcestershire sauce, for the sauce

    Method

    1. Mix the rub together: the brown sugar, paprika, garlic granules, onion powder, mustard powder and ground cumin, with 1 tbsp of salt and 1 tsp of black pepper. Rub it all over the pork shoulder.

    2. Sit the pork in the slow cooker and pour the beer around it. Cook on low for 10 hours, until the meat pulls apart easily with a fork.

    3. Meanwhile, make the sauce. Put the cider vinegar, tomato ketchup, water, molasses, brown sugar, mustard powder, garlic granules and Worcestershire sauce into a saucepan with a good pinch each of salt and pepper. Simmer over medium heat for about 45 minutes, stirring now and then, until thickened.

    4. For a better crust, heat the oven to 180°C (fan 160°C). Lift the pork into a roasting tin, reserving the cooking liquid, and spoon a little of the fat from the surface of that liquid over the meat. Roast for 20 minutes.

    5. Cut away and discard the thick layer of fat on top, spoon over a little more of the reserved fat, then roast for a further 15 minutes.

    6. Loosen the barbecue sauce with a ladleful of the slow cooker juices until it runs like syrup, then taste and adjust with more sugar or vinegar.

    7. Shred the pork with two forks, pour over the sauce and toss gently to coat.

    Adapted from RecipeTin Eats

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