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Ingredients
- 12-18 Slider buns or soft dinner rolls
- 1.8-2.2 kg Pork shoulder with skin on
- 1 Rice cooker cup water
- 1 tbsp Apple cider vinegar
- 1 tbsp Worcestershire sauce
Dry Rub
- 2 tbsp Brown sugar
- 1 tbsp Paprika smoked
- 1/4 tsp Chili powder
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Mustard powder
- ½ tsp Dried oregano
- 1 tsp Table salt
- ½ tsp Black pepper
- ½ tsp White pepper
- ¼ tsp Cayenne pepper
BBQ Sauce
- 250 ml Tomato ketchup
- 60 ml Apple cider vinegar
- 50 g Brown sugar
- 30 ml Worcestershire sauce
- 15 ml Yellow mustard
- 15 ml Molasses
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Ground black pepper
- ½ tsp Salt or to taste
Coleslaw
- 300 g Shredded coleslaw mix
- 125 g Mayonnaise
- 1½ tbsp Apple cider vinegar
- 1 tsp Maple syrup
- 1 tsp Dijon mustard
Instructions
- Start by scoring the skin of the pork. Mix all dry rub spices thoroughly and rub evenly over the pork shoulder.
- Place the water, apple cider vinegar, and Worcestershire sauce into the pan of the rice cooker. Place the pork, skin-side down, into the pan and close the lid. Select the ‘Soup/Slow Cook’ menu, dial in 8 hours, and press start.
- When the pork is nearly ready, make the BBQ sauce and coleslaw. To make the BBQ sauce, add all ingredients to a small saucepan and simmer over low heat for 15–20 minutes, stirring occasionally, until slightly thickened. Set aside until required.
- To make the coleslaw, combine the mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard in a large bowl. Add the coleslaw mix and toss thoroughly to combine.
- When the pork has finished cooking, remove the meaty part (leaving the fat behind) from the pot and place it in a large bowl along with about ¼ cup of the cooking juices. Using two forks, shred the pork. Add the BBQ sauce to the pork and stir well to combine. If you’d like it a little juicier, add more of the cooking juices from the rice cooker.
- To serve, split the buns in half; top with coleslaw, the pulled pork mixture, and the bun lids. Serve warm or at room temperature.
