Slow Cooked Pulled Pork

Perfect pulled pork - now here's the rub
Slow Cooked Yum Asia Pulled Pork

Our Yum Asia pulled pork recipe is a firm favourite for group get togethers. Using the rice cookers sealed style of cooking with controlled temperature and moisture containment when the SLOW COOK feature is activated it really brings out the best in the pork meat. What you get is fall-off-the-bone tender meat that is packed with flavour. It makes an outstanding pulled pork sandwich but we like to serve ours with rice to not complicate the flavour profile of the meat with a kick.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields6 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

The meat
 2 kg minimum of pork shoulder (or similar cut)
The Rub
 1 tbsp ground black pepper
 1 ½ tsp cayenne pepper
 2 tbsp chili powder
 2 tbsp ground cumin
 2 tbsp dark brown sugar
 1 tbsp dried oregano
 4 tbsp paprika (best if you can mix smoked and sweet types)
 2 tbsp table salt
 1 tbsp granulated sugar
 1 tbsp ground white pepper
For after the rub
 1 bottle of good quality BBQ sauce
 1 tin of kidney beans
 1 stick spring onion

1

Mix the rub ingredients thoroughly in a bowl first.

2

Massage the rub ingredients into at least 2kg of pork shoulder and leave it for at least 3 hours.

3

Then put the meat into your rice cooker bowl.

4

Close the lid and select the 'SLOW COOK' function on your rice cooker. Set the time for at least 3 hours. Really you can cook for as long as you want, the longer the better.

5

Once cooked remove the meat from the rice cooker bowl. Shred the meat with two forks and add the barbeque sauce. Voila, you have pulled pork!

6

Serve with freshly cooked white long grain rice and for some added flair you can optionally add some cooked kidney beans with a sprinkle of spring onions. This creates an extra dimension of flavour and an excellent source of plant based protein.

Ingredients

The meat
 2 kg minimum of pork shoulder (or similar cut)
The Rub
 1 tbsp ground black pepper
 1 ½ tsp cayenne pepper
 2 tbsp chili powder
 2 tbsp ground cumin
 2 tbsp dark brown sugar
 1 tbsp dried oregano
 4 tbsp paprika (best if you can mix smoked and sweet types)
 2 tbsp table salt
 1 tbsp granulated sugar
 1 tbsp ground white pepper
For after the rub
 1 bottle of good quality BBQ sauce
 1 tin of kidney beans
 1 stick spring onion

Directions

1

Mix the rub ingredients thoroughly in a bowl first.

2

Massage the rub ingredients into at least 2kg of pork shoulder and leave it for at least 3 hours.

3

Then put the meat into your rice cooker bowl.

4

Close the lid and select the 'SLOW COOK' function on your rice cooker. Set the time for at least 3 hours. Really you can cook for as long as you want, the longer the better.

5

Once cooked remove the meat from the rice cooker bowl. Shred the meat with two forks and add the barbeque sauce. Voila, you have pulled pork!

6

Serve with freshly cooked white long grain rice and for some added flair you can optionally add some cooked kidney beans with a sprinkle of spring onions. This creates an extra dimension of flavour and an excellent source of plant based protein.

Slow Cooked Pulled Pork

HANDY TIP – Apply the rub mix generously and thick making sure to get into all the cracks and flaps of the meat. You can serve the meat as sliders and add some home made coleslaw to freshen things up. We also like it on jacket potatoes!