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This mouthwatering recipe is from chef Darren Robertson of Three Blue Ducks in Bronte, Sydney.
Rinse the pork and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke and spices. Cook on low setting for 8 to 10 hours, until the pork shoulder is very tender.
Remove the pork from the slow cooker and pour off the remaining liquid. Shred the pork using a couple of forks. Place the pork into a pot and stir in the cooking juices. Heat the pork, season with a little salt and pepper and then serve on buns with coleslaw and hot sauce.
Using a sharp knife, thinly slice all the vegetables and place into a bowl. Add the mayonnaise, then mix in the the zest and juice of half a lemon. Season with salt and pepper.
Tip: Wear plastic cloves when preparing fresh beetroots to avoid red hands!:
Cooking time: 11 hours
Preparation time: 35 minutes
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