1.2kg pork shoulder / butt ("nakkefillet" in Danish)
2 tbsp brown sugar
1 tbsp paprika
1 tsp each of salt, pepper, cayenne pepper, onion powder, garlic powder and cumin
1-2 tbsp BBQ sauce
1 tbsp butter
~2dl water (3/4 cup)
1 onion, chopped
In a small bowl mix together sugar and all spices. Rub the pork shoulder with the spice mix on all sides and place it in the slow-cooker.
Add chopped onion, BBQ sauce and butter. Pour water over.
Cook on LOW for 8-10 hours or HIGH for 5-6 hours until the meat shreds easily. Remove any big fatty bits and let the shredded meat stand in the sauce for another 15-20 minutes to absorb as much of the sauce as possible.
Serve on bread rolls with coleslaw and more BBQ sauce.
The original recipe called for 2 entire cups of water!!! I used less than half of that, and it was still rather watery. Not too bad though, so I think I'll leave it at this.
It turned out really good, but the spices somehow lacked "depth" in taste (if that makes sense)... would perhaps have been better if I'd used stock or more BBQ sauce instead of the water? Or perhaps just more salt? Still, with coleslaw and extra BBQ sauce it was still really tasty and definitely something I'll want to make again.
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