I’m not going to lie to you – the recipe for this spice rub changes every time I make it, depending on what’s in the pantry. Mainstays for me are paprika and cumin, and the sugar and salt is non-negotiable. After that, feel free to add a sprinkle of this and a dash of that to create layers of flavour.
1.5kg boneless pork shoulder, trimmed of excess fat
2 onions, cut into wedges
1/3 cup red wine vinegar
2 tbs honey
2 tbs tomato paste
1/3 cup beer
Buns, coleslaw and pickles, to serve
1/2 cup raw sugar
1/4 cup sea salt flakes
1 tbs paprika
2 tsp smoked paprika
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground coffee
1 tsp ground sage
Set your slow cooker to 8 hours on high.
Combine all of the ingredients for the spice rub in a bowl. Add the pork and press the spice mixture into the meat to coat.
Spread the onion over the base of the slow cooker pan. Place the pork on top. Combine the vinegar, honey, tomato paste and beer, stirring until smooth. Pour this over the onions and around the pork (not over the pork – you don’t want to rinse those spices off). Cover with the lid, then cook until the meat pulls apart easily with a fork (start checking after 7 hours).
Once cooked, remove the pork and set aside. Strain the onion mixture through a sieve into a pan, capturing all of those juices. Bring to the boil over medium-high heat, then simmer for 8-10 minutes until thick and syrupy. Meanwhile, shred the pork with two forks. Add the pork to the pan of sauce and stir to coat in the mixture. Serve in a bun with coleslaw and pickles.