Serves 4, with leftovers
1 tsp vegetable oil
1 x 900g pork shoulder
120ml barbecue sauce (learn to make your own here)
60ml chicken stock
60ml apple cider vinegar
2 tbsp light brown sugar
½ tbsp wholegrain mustard
½ tbsp Worcestershire sauce
½ tbsp chilli powder
4 Brioche Hamburger Buns
- Pour the oil into the bottom of a slow cooker or Dutch oven. Place the pork shoulder in and pour in the remaining ingredients, smearing them over the top of the pork. Cook on high for five hours until the pork is very tender.
- Remove the pork to a board and shred using two forks. Heat the sauce in the Dutch oven or slow cooker for 10 minutes until it thickens, then return the pork to the pot and toss in the sauce.
- Spoon the pork into the Bundys Gourmet Brioche Hamburger Buns and top with coleslaw to serve.
Per Serving: 635kcals, 28.3g fat (8.1g saturated), 60.8g carbs, 13.2g sugars, 27.9g protein, 2.9g fibre, 0.894g sodium