Pulled Pork

Yield: 12 servings
Time: 8 hours

2 kg pork shoulder
250 ml tomato sauce
1 tbsp vinegar (cider or white)
2 tbsp brown sugar
½ tsp onion granules
¼ tsp garlic granules
1 tsp ground black pepper
chili flakes or sharp paprika (to taste)
1 tsp liquid smoke

Directions

Cut pork into 5cm cubes, removing any excessively large chunks of fat.  Place all ingredients in a slow-cooker and cook for 8 hours on low heat.  Remove meat from slow-cooker and place in a sufficiently large bowl. Reserve the liquid.  Pull the meat apart into bite size pieces with two forks and set in a low oven until ready to serve.  Skim/drain the fat from the liquid and pour it into a small saucepot.  Reduce over medium-high heat until slightly thickened.

Chef’s Note

If available, place pork shoulder whole into a smoker and smoke for 4-6 hours. Then follow instructions above, omitting the liquid smoke and reducing cook time to 4 hours.