Making Time:
Preparation time – 15 to 20 minutes
Searing (optional) – 10 minutes
Cooking :
- Oven method – 6 hours
- Slow Cooker – 9 to 11 hours
Serves:
For sandwiches – 8 to 10 servings
For lighter portions like tacos or small sliders, 10 to 12 servings
Ingredients:
- 1.5–2kg Pork shoulder (boneless or bone-in)
- 2 tbsp Olive oil
- 1 tbsp Cornish Sea Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Smoked Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 250ml MRC Smoky BBQ Glaze (plus extra for serving)
- 120ml Apple cider vinegar
- 120ml Chicken Stock (or water)
- 2 tbsp Brown sugar (optional, for extra sweetness)
Instructions:
1. Prepare the Pork
- Pat the pork shoulder dry with paper towels
- Rub the pork with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder
2. Sear (optional but recommended)
- Heat a large pan over medium-high heat
- Sear the pork for 2–3 minutes per side until nicely browned. This adds extra flavour
3. Cook the Pork
Oven Method:
- Preheat oven to 150°C (300°F)
- Place pork in a large oven-safe pot or roasting dish
- Mix the apple cider vinegar, chicken stock, and half (125ml) of the MRC Smoky BBQ Glaze. Pour around (not over) the pork
- Cover tightly with a lid or foil
- Bake for 4–5 hours, basting halfway with juices, until the pork easily pulls apart with forks
Slow Cooker Method:
- Place seared pork in the slow cooker
- Pour vinegar, stock, and half of the MRC Smoky BBQ Glaze around it
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours
4. Shred and Glaze
- Remove pork and shred with two forks
- Discard large fatty pieces
- Toss shredded pork with the remaining MRC Smoky BBQ Glaze
- If you like it saucier, add extra glaze to taste!
5. Serve
- Serve on toasted buns with coleslaw, in tacos, or over rice
- Add extra MRC glaze or your favourite toppings like pickles, jalapeños, or crispy onions