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KEEP SCREEN ON

Yield: Makes 10 to 12 Servings

Ingredients
Spice Rub
3 tablespoons (42 grams) firmly packed dark brown sugar

3 tablespoons (18 grams) ground ginger

1 tablespoon (9 grams) kosher salt

1 tablespoon (9 grams) garlic salt

1 tablespoon (6 grams) ground black pepper

2 teaspoons (4 grams) ground red pepper

Pulled Pork
1 (5-pound) (about 2270 grams) bone-in pork shoulder

2 tablespoons (30 milliliters) olive oil

1 cup (237 milliliters) ginger beer

2 tablespoons (30 milliliters) apple cider vinegar

8 cloves peeled garlic (50 grams)

Slaw
2 cups (182 grams) shredded green cabbage

2 cups (182 grams) shredded red cabbage

1 cup (140 grams) thinly sliced red bell pepper

¼ cup (59 milliliters) apple cider vinegar

3 tablespoons (50 grams) chopped red onion

3 tablespoons (36 grams) sugar

2 tablespoons (30 milliliters) olive oil

1 tablespoon (14 grams) mayonnaise

1 teaspoon (3 grams) celery seed

½ teaspoon (1.5 grams) kosher salt

½ teaspoon (1 gram) dry mustard



12 slider buns

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Preparation Method

Make the yogurt marinade:

  1. In a large mixing bowl, stir together yogurt, lemon juice, paprika, salt, black pepper, garlic powder, onion powder and cumin.

Make the pork and vegetables:

  1. Place the pork loin in the Multi-Function Cooker vessel.
  2. Working in the vessel, rub the pork loin all over with half of the yogurt marinade.
  3. Add the carrots, potatoes and onions to the bowl with the remaining marinade, stirring to coat thoroughly.
  4. Pour over the top of the pork loin. (Can be assembled, covered and refrigerated up to 24 hours ahead).
  5. Cover and set the Multi-Function Cooker to Meal Timer Mode for 8 hours.
  6. Press start.
  7. When the program has completed, remove the pork loin, carrots, potatoes and onion to a serving platter.
  8. Cut the pork into slices and pour a cup of the broth from the vessel over the top.
  9. Garnish with chopped parsley and lemon slices.

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