No-one seems to have been hospitalised following the RGB BBQ last night so here’s the recipe for the spicy pulled pork.
- Pork Shoulder
- BBQ sauce (couple of bottles)
- Chili powder + flakes
- Brown Sugar
- Cayenne Pepper
- Garlic powder
Mix together the spices and the sugar, trim any fat/rind off the pork joint then rub the spices into the pork, wrap in cling film and leave in the fridge overnight. No quantities are given for the spices, use your imagination! I use a fairly hot cajun BBQ sauce but you can use a milder one.
Next morning chop the onions and add to the slow cooker with the BBQ sauce and cook slowly for 8-12 hours.
Once it’s done remove the sauce with a ladle and transfer to a pan, heat and reduce till it’s fairly thick. Shred the pork using a pair of forks (that’s the pulling bit!) then stir in the sauce. Serve with bread rolls and some sliced gherkins. And beer