After scouring the internet, especially Pinterest, and trialling many recipes which I found to be a bit bland, I put pen to paper and am sharing here. This recipe can be a bit spicy, but when eaten with a good slaw and brioche roll/tortillas it doesn't get lost, the pork still shines as it should. PORK RULES

Ingredients

serves: 8, time: 6-8 hrs

  • sea salt : 2 tbs
  • brown sugar: 2 tbs
  • onion powder: 1 tbs
  • chipotle chilli powder: 2 tbs
  • Chipotle in Adobo sauce: 2-3 tbs
  • ground cumin: 1 tbs
  • black pepper: 1 tbs
  • smoked paprika - we use the Spanish paprika PIMENTON - los noios : 2 tbs
  • hot paprika: 1 tbs
  • dry mustard powder: 2 tsp
  • pork shoulder without skin: 1.5 - 2kg
  • garlic, peeled: 6 cloves of
  • onions chopped : 2
  • olive oil: 1/4 cup
  • dark beer (stout or porter): 3 cups

Directions

  1. In a bowl stir together the oil, salt, brown sugar, onion powder, chilli powder, chipotle in adobe sauce, cumin, pepper, smoked paprika and mustard powder together until combined.
  2. Rub the entire surface of the meat with the spice mixture, using it all.
  3. Place the onion and garlic in the bottom of the slow cooker and place the pork on top.
  4. Pour the beer over the meat, cover. Cook for about 4 -5 hours on high, or 6-8 hours on low until the meat is tender and falling apart.
  5. Once the meat is finished, remove from the slow cooker. Place in a large bowl and use two forks to shred the pork .
  6. The liquid will become your sauce for the shredded pork. This is were you can add more flavour to your sauce if you think it doesn't have enough.
  7. If the sauce requires thickening, pour into a pot and reduce to a gravy like consistency. Keep in mind how much shredded pork you have and how much you will use with the shredded pork. The amount of sauce you use in the pork is your choice, you don't want a dry shredded pork though.

Serve on fresh brioche rolls or tortillas with coleslaw.