Easy slow cooker BBQ pulled pork

Ingredients

• 3.5-4.5kg/ 5-7lb pork butt / pork shoulder (, bone in, fat cap on (Note 1)
• 1 cup beer (, apple cider or apple juice (Note 2)
• 3 tbsp brown sugar
• 1 tbsp paprika powder
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp mustard powder
• 1 tsp cumin powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup apple cider vinegar (Note 3)
• 3 cups tomato ketchup (or Aussie tomato sauce)
• 1 cup water (or use remaining beer!)
• 3 tbsp molasses (, orginal (not blackstrap, Note 4)
• 2/3 cup brown sugar
• 4 tsp mustard powder
• 3 tsp garlic powder
• 4 tsp Worcestershire sauce
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp Tabasco ( or cayenne pepper (optional, for spiciness)

Instructions

1. Mix the Rub together, then rub all over the pork.
2. Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
3. Browning in oven (optional, recommended):
4. Preheat oven to 180°C / 350°F.
5. Transfer from slow cooker into a roasting pan (reserve liquid).
6. Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.
7. Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.
8. Shredding:
9. Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
10. Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
11. Barbecue Sauce:
12. Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
13. Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.
14. Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.