• 12servings
  • 615minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsC, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 to 3kg) pork shoulder

  2. 4 tablespoons apple cider vinegar

  3. 1 to 2 tablespoons treacle

  4. hot sauce to taste

  5. 1 teaspoon liquid smoke

  6. 1 bottle of your favourite barbecue sauce

  7. 1 medium onion

  8. 4 tablespoons ketchup

  9. salt and pepper to taste

  10. 1 tablespoon butter or margarine

  11. burger buns

Instructions Jump to Ingredients ↑

  1. Place pork butt in slow cooker container and season with salt and pepper. Add apple cider vinegar, liquid smoke and treacle and set to cook on low for about 10 hours.

  2. Remove the cooked pork and pour out the liquid. Remove and discard any bones and fat. Using two forks shred the meat and return to the slow cooker.

  3. Sauté the onion in the tablespoon butter and add to the slow cooker along with the barbecue sauce, ketchup, hot sauce and more salt and pepper if desired. Turn on warm or low to heat through.

  4. We serve ours on buns with the following toppings to choose from, tomatoes, coleslaw, onions, pickles, mayonnaise, mustard and more hot sauce.


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