Pulled pork is a favourite from the USA. This recipe is simmered in a piquant ‘stout’ liquid until very tender then pulled with two forks into strips. Serve with your favourite BBQ sauce, crusty bread rolls, sliders or in warmed taco shells.
2 tbs salt flakes
2 tbs packed brown sugar
2 tbs sweet paprika
1 tsp ground mustard
1 tsp freshly ground black pepper
1.2 kg boneless piece of pork such as scotch fillet,
1⁄2 cup cider vinegar
6 to 8 bread rolls, split
3⁄4 cup barbecue sauce**
* Stout is commonly sold as Guinness, available in small bottles or cans at all liquor stores
** Various boutique style BBQ sauces are available at delicatessens or large supermarkets.
- Preheat KitchenAid Multi-Cooker to Slow Cook Low setting. Combine salt, brown sugar, paprika, mustard and pepper. Rub spice mixture over pork
- Place pork in Multi-Cooker. Add stout and vinegar. Cover and cook 3 1⁄2 hours – 4 hours or until roast is fork-tender. Turn off heat and let stand 15 or until cool enough to handle.
- Shred pork using two forks into long pieces. Serve warm on rolls with barbecue sauce.