We like to serve it in a roll or a wrap/tortilla with a side of coleslaw but you can even throw it into a taco or have it on its own with a side salad or some vegeies too!
- 2 tablespoons salt
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon ground black pepper
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground chipotle pepper/chilli flakes
- 1 teaspoon cumin
- 3.2 kg to 3.6 kg bone-in pork shoulder, at room temperature
- 1 batch Rhubarb BBQ Sauce (see below for that recipe)
- 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 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 microwave. Serve on buns, with corn 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.
Low FODMAP Serving Size Info: Makes about 2 1/2 cups (600 ml); serving size 3 tablespoons
- 2 tablespoons Garlic-Infused Oil
- 1 cup (72 g) chopped leeks, green parts only
- 1 bottle of Three Threes BBQ Sauce
- 455 g rhubarb, trimmed and chopped
- 1/2 cup (107 g) firmly packed 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 or chilli flakes
- ground black pepper
- 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 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.
- I have made this sauce a few times and have on occasion doubled the amount of BBQ Sauce and used 2 bottles with the same amount of other ingredients. The first time I did this I needed lots of sauce and didn’t have time to start from scratch. So I simply added another bottle of sauce to the simmering pot of sauce and it worked very well! So if you want more rhubarb flavor, make it as described above. If you need lots of sauce or just love the flavor from the bottled sauce, add another bottle!