8 hours slow cook
- 1 tbsp olive oil
- 1/2 red onion, chopped
- 2 garlic cloves, crushed
- 1 can chopped tomatoes
- 1/3 cup Mount Somers Cook & Bake Honey
- 1 tbsp apple cider vinegar
- 2 tbsp worcestershire sauce
- 1.5 tsp salt
- 1 tsp dijon mustard
- 2 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp black pepper
- Optional: pinch cayenne pepper
- 1.5 kg pork shoulder
- Salt + pepper to season meat
- 1 tbsp dried thyme
- 6-8 Burger buns / bread rolls
- Coleslaw or your choice of salad
Heat a large fry pan on medium heat with olive oil. Add in onion and fry for 3-5mins until soft and fragrant. Add in garlic and fry for a further minute. Add in canned tomatoes, honey, vinegar, Worcestershire, salt, mustard, paprika, ground cumin and pepper. Stir to mix and simmer on a low heat for 20mins until the sauce thickens.
Take off heat and set side.
Optional step: Transfer sauce into a food processor and blend until smooth.
Prep the meat:
Cut off any large fatty skin. Season meat with salt, pepper and dried thyme.
Put 1/2 cup sauce in the bottom of a slow cooker, put seasoned meat on top and pour over the rest of the sauce. Cook on low heat for 8hrs.
Once cooked, transfer meat into a large bowl.
Heat a saucepan on medium/low and add juices/BBQ sauce from the slow cooker and reduce for 10-15mins until thickened.
Meanwhile, remove any bones from the meat and use two forks to pull apart pork until shredded. Pour over reduced sauce and mix until pork is fully coated in sauce.
Serve in toasted buns with coleslaw and fresh herbs.