It only takes a late meeting or a few after school activities to create the perfect storm at dinner time. This is one of those recipes that really simplifies life. Having something cooking all day in the slow cooker, ready to serve when the family gets home can make you feel like one of those smug TV mums – even if just for a moment!
So many slow cooker recipes sound easy and quick, but by the time you have softened the onion and browned the meat you could have made dinner already. This barbeque pork is not one of those recipes. There is no meat browning – you put everything in the slow cooker bowl, turn it on and forget about it!
The cooking time in the original recipe is five hours on high, however we’ve cooked it on low for 8-10 hours with exactly the same results. Sometimes it’s more convenient to turn the slow cooker on before leaving for work in the morning – not everyone can pop home at lunchtime to prepare dinner!
Depending on the size of your family, you may have leftovers. We have tried this three ways: the first night with slider buns and coleslaw (kids favourite), and the second night reheated with either rice or mashed potatoes and vegetables. Like many savoury meals, the flavour improves on the second night, so this could be cooked at the weekend to eat on a one of those chaotic Monday to Friday nights. Leftovers are great to freeze and we have found the best way to reheat any leftovers is to defrost them in your fridge overnight and reheat in a saucepan over low heat on your stovetop.
There is just one thing to be mindful of when making this recipe… not all barbeque sauces are created equal. The quality and depth of flavor of your barbeque sauce will affect your end result. But there are so many good barbeque sauces on the market now that this shouldn’t be an issue. Leigh likes to use Whitlocks barbeque sauce, or Delmaine Smoked Manuka flavoured barbeque sauce. Abby prefers Glasseye Creek Wild Meat Sauce or Sweet Baby Rays Barbeque Sauce. Because the barbeque sauce is the main flavor ingredient getting something a bit special will pay off big time in the depth of flavour. Also getting a sweet maple or honey barbeque sauce will give a different end result to using a hot and spicy or pepper barbeque sauce. They will all taste great so experiment and enjoy!
Slow Cooker Barbeque Pork
1.5 kg approx. (3 pounds) pork shoulder roast, any fat removed
1 cup barbeque sauce
1/2 cup apple cider vinegar
1 teaspoon chicken stock powder
1/4 cup brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 large onion, chopped
2 cloves garlic, crushed
1 1/2 teaspoons dried thyme
Slider buns (or any size bun you prefer), cut in half
Turn your slow cooker onto high and lightly spray the bowl with cooking spray. Place your pork roast into the slow cooker.
In a bowl, mix together all the ingredients and pour over the meat. Put the lid on and cook for 4-5 hours on high or 8-10 hours on low.
30 minutes before serving, carefully lift the pork out of the slow cooker onto a large plate or shallow bowl. Using two forks, shred the meat and return to the sauce in the slow cooker. Serve with buns and coleslaw.