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In a bowl mix together the ingredients for the dry rub (spices, seasoning and sugar) and set aside.
Thickly slice the onion and garlic and sprinkle in the bottom of the slow cooker.
Prepare the pork by removing any string and patting it down with paper towel to remove excess moisture. Next take a sharp knife and score the meat both vertically and horizontally to a depth of around 1cm. If the meat still has the skin, score through the skin.
Take the rub mixture and smear it all over the pork, work it into the knife scores to ensure the flavour is infused into the meat. Place the pork into the slow cooker resting on the onion and garlic. Ensure the pork is skin side up, this will trap the moisture in the meat whilst cooking.
Pour the chicken stock, apple juice and cider vinegar into the slow cooker. These should be added to the side of the meat rather than over the top of it so that the rub is not washed off the meat by the liquid. Cook for 8 hours on low or 6 hours on high.
Once the pork is cooked (see recipe notes 2-4 below), the skin will pull away easily from the meat with a knife and fork. Cut off any additional excess fat.
Remove the pork from the slow cooker and place in a roasting tin along with some of the onions for extra flavour. Pour over the BBQ sauce.
(optional) Cook the pork for 20 minutes at 200°C (390°F). This will caramelise the sauce and crisp the edges of the meat.
Remove from the oven and allow to sit for 10 minutes before shredding (see recipe notes). The cooked BBQ sauce will mix with the meat as it is pulled, however more can be added to taste. Serve!