Now I mentioned the other week that I quite often make a double batch & this is no exception... it isn't any more difficult to cook a 3-4kg pork shoulder than it does to cook one half the size - you just have leftovers for another busy night! You can either go with a boneless Free Range Pork Shoulder or I prefer to leave the bone in - its usually cheaper and adds more flavour too!To serve this deliciousness, I give everyone either a roll or a wrap and put a bowl of coleslaw out and then it becomes very quite, as everyone is busy chowing down!
SLOW-COOKER PORK WITH RHUBARB BBQ SAUCEThe slow cooker does the work here. The dish does need 8 hours of cooking, but it is unattended. You will be rewarded with juicy flavor-packed pork, falling apart tender, featuring our Rhubarb BBQ Sauce.
Makes about 20 servings
Prep Time 10 mins
Total Time 8 hours, 10 mins
Author Dédé Wilson
- 2 tablespoons salt
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground chipotle pepper
- 1 teaspoon cumin
- 3kg to 3.5kg bone-in pork shoulder, at room temperature
- 1 batch of Rhubarb BBQ Sauce (see below)
- Stir the salt, brown sugar, pepper, dry mustard, paprika, smoked paprika, chipotle pepper and cumin together in a small bowl. Use your hands to rub it into the meat, covering every surface.
- Place seasoned pork in large slow-cooker (we use an Instant Pot!!) and add Rhubarb BBQ Sauce and turn the meat to coat. Leave meat fat side up.
- Cover and set the slow-cooker on low for 8 hours. The meat is ready to serve, or you can refrigerate it overnight and skim off any excess fat that rises to the top, then reheat on top of stove or in your slow cooker/instant pot. Serve on rolls, with wraps/tortillas and/or alongside some low FODMAP slaw.
- You can halve this recipe if making for a smaller crowd. Simply use half the amount of all the ingredients and set the slow cooker for 6 hours.
Makes about 2 1/2 cups (600 ml); serving size 3 tablespoons
Prep Time 5mins
Cook Time 20 mins
Total Time 25 mins
Author Dédé Wilson
- 2 tablespoons Garlic Infused Oil (Cobrams do one)
- 1 cup (72 g) chopped leeks, green parts only
- 340g bottle of BBQ Sauce
- 455g rhubarb, trimmed and chopped
- 1/2 cup (107 g) firmly packed light brown sugar
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons celery seed
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon ground chipotle pepper (use the larger amount if you like things spicy)
- Freshly ground black pepper
what to do:
- Heat a large saucepan over medium heat and add oil, swirling to coat the bottom of the pot. Add leeks and sauté for a couple of minutes until softened but not browned. Add the bottle of BBQ Sauce, rhubarb, brown sugar, molasses, vinegar, celery seed, cumin, smoked paprika and as much chipotle pepper as you like and stir together well. Add some salt and several grinds of black pepper.
- Adjust heat and simmer, covered, until rhubarb is soft, about 10 minutes. Adjust salt and pepper and any other seasoning you might want.