Pulled Pork

Instructions

• 1To make the spice rub, put all the ingredients in a small bowl and stir to combine.
• 2To make the pulled pork, put the pork in a large bowl. Sprinkle over the spice rub. Use your fingertips to rub the mixture into the pork until it is evenly coated. Cover with plastic wrap and refrigerate for 1-2 hours or overnight.
• 3Put the onion and garlic in the bottom of a greased 4 ½ qt Dutch oven. Put the pork on top.
• 4Combine the apple cider vinegar, Worcestershire sauce and water in a measuring cup, then pour into the Dutch oven. Cover with a tight-fitting lid or two layers of foil, pressed down around the edges to seal.
• 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/HIGH/5 hours and press start.
• 6Once preheated, put the pork in the oven and cook for 5 hours.
• 7Meanwhile, to make the barbecue sauce, combine all the ingredients in a medium saucepan. Cook, stirring often over medium heat, for 10 minutes until the sauce comes to a boil.
• 8Reduce heat to low and simmer, stirring occasionally, for 40 minutes until the sauce has thickened. Season with sea salt and pepper. Set aside to cool completely.
• 9Transfer the pork to a tray. Using 2 forks, shred the pork, discarding any fat and gristle. Strain the pan juices from the pork into a measuring cup. Pour 1 cup (8 fl oz) into a medium saucepan. Add 1 cup (8 fl oz) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork, stir gently to coat.
• 10Top the bun bottoms with the pulled pork, cabbage, carrot, radish, cilantro and a spoonful of the remaining barbecue sauce. Sandwich with bun tops.
• 11Alternatively serve the pulled pork over baked potatoes, in wraps or tacos.
  Tip: Before you start, check that the Dutch oven fits in the oven.