BS Magazine Final - Flipbook - Page 38
ONE POT RECIPE
“It’s melt in your mouth tender, and shreds so easily.”
1 teaspoon vegetable oil
1 (1.8kg) pork shoulder
230ml barbeque sauce
120ml apple cider vinegar
120ml chicken stock
50g light brown sugar
1 tablespoon American yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chilli powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 burger baps, split
2 tablespoons butter, or as needed
38 BLACKWOOD & SMITH
Pour the oil into the bottom of a slow
cooker. Place the pork shoulder into the
slow cooker; pour in the barbecue sauce,
apple cider vinegar and chicken stock.
Stir in the brown sugar, mustard, Worcestershire
sauce, chilli powder, onion, garlic and thyme.
Cover and cook on High until the pork shreds
easily with a fork, 5 to 6 hours.
Remove the pork from the slow cooker
and shred the pork using two forks.
Return the shredded pork to the slow
cooker and stir well.
Spread the inside of both halves of the
burger baps with butter. Toast the baps,
butter side down, in a pan over medium
heat until golden brown. Spoon pork
into the toasted baps.
BLACKWOOD & SMITH 39