I cooked a smaller pork shoulder as it was just Pascal and I, but here is the full recipe.
Ingredients for 8 baps:
1.35kg boneless pork shoulder
Around 750ml water or as needed
Around 2 litres of white wine vinegar or as needed
4 tbsp salt
1 large onion, cut into 8 wedges
1 tbsp ground cumin
1 tbsp ground mustard / mustard powder
1 tbsp chilli powder (we left this out as we hate spice)
110g dark brown soft sugar (I just used any brown sugar)
Soft white baps
Place the pork shoulder into the bowl of the slow cooker. Pour enough water and white wine vinegar into the slow cooker to cover the pork completely - you want more vinegar than water, at least a third more (you don't need to be completely accurate).
Add the salt to the water. Then put the bowl in the fridge to allow the pork to marinate for at least 12 hours and up to 24 hours. We did this over night.
Season the exposed surface of the pork with a tablespoon of cumin.
Then the chilli if you are using it. Finally add the 110g of brown sugar.
Place the bowl in the slow cooker and cook on high for 8-10 hours until the pork is tender and falls apart easily.
When the pork is ready, shred the meat and remove and discard any excess fat (you can see from my picture of the pork the bowl had far too little liquid in!).
Finally serve in soft white maps with cheese and coleslaw.
Yum! Despite the mistakes I made, this was delicious. The pork was slightly dry where it hadn't been covered in liquid, but we did not really notice it too much due the the delicious coleslaw and cheese! I really do love pulled pork and cooking it in the slow cooker makes it so so tender. I have already picked out my next slow cooker recipe - I am on a roll - so watch this space!!