Slow cooker barbecue pulled pork and apple
INGREDIENTS
250 ml (1 cup) of ketchup
125 ml (1/2 cup) of apple cider vinegar
125 ml (1/2 cup) Dora Pied-Mont apple jelly
30 ml (2 tbsp) of Dijon mustard
30 ml (2 tbsp) of molasses
30 ml (2 tbsp) of Worcestershire sauce
30 ml (2 tbsp) chili powder
10 ml (2 tsp) of onion powder
5 ml (1 tsp) of Tabasco
2.5 ml (1/2 tsp) of garlic powder
Roast
1 pork shoulder roast of approximately 1.8 kg (4 lb), (or 1 boneless, skinless shoulder roast of 1.6 kg (3 1/2 lb))
Salt and pepper
In the slow cooker, mix all the ingredients for the sauce.
Roast
Add the meat and coat it well with the sauce. Season with salt and pepper.
Cover and cook at low temperature for 8 hours.
Remove the meat from the slow cooker. Using a fork, shred the meat and set it aside in a bowl.
Meanwhile, in a small saucepan, reduce the sauce by half and then add it to the meat. Mix well and adjust the seasoning.
Serve in burgers.