Slow Cooker BBQ Pulled Pork

Method

1. 1

   Step 1

   Use a 6-quart (5.7-liter) slow cooker for this quantity of pork. Scatter the sliced onion evenly over the bottom of the insert; the cooker should be switched off while you assemble the ingredients.

2. 2

   Step 2

   Pat the pork dry with paper towels / kitchen paper, leaving a thin layer of fat for flavor. Mix the brown sugar, smoked paprika, garlic powder, salt and pepper in a small bowl, then rub over every surface of the pork.

3. 3

   Step 3

   Place the pork on top of the onions, with the fattier side facing upward. Mix ½ cup (120 ml) of the BBQ sauce with the vinegar and pour around the pork, spooning a little over the top; do not add water, as the meat will release plenty of liquid.

4. 4

   Step 4

   Cover and cook on LOW for 8–10 hours, keeping the lid closed for the first 8 hours. Begin checking at 8 hours: the pork should reach approximately 195–205°F (90–96°C) in its thickest part, and a fork should twist easily in the meat with very little resistance.

5. 5

   Step 5

   If the pork is still firm, cover and continue cooking on LOW in 30-minute increments until it pulls apart easily. Transfer the tender pork to a large rimmed tray, loosely cover with foil and rest for 15 minutes; switch the slow cooker to WARM.

6. 6

   Step 6

   While the pork rests, pour the cooking liquid through a strainer into a large heatproof measuring jug, reserving the onions. Let the liquid stand for 5 minutes, then skim off the surface fat or use a fat separator.

7. 7

   Step 7

   Shred the pork with two forks, discarding any large pockets of fat or tough connective tissue, and return it to the slow cooker with the onions. Stir in the remaining ½ cup (120 ml) BBQ sauce and ½ cup (120 ml) defatted cooking liquid, adding more liquid 2 tbsp at a time until moist but not soupy; cover and hold on WARM for 10 minutes.

8. 8

   Step 8

   Divide the pulled pork among the 8 buns and top each with ½ cup (50 g) coleslaw. Serve immediately, keeping any pork awaiting serving covered and at or above 140°F (60°C).