1.5kg boneless Pork Shoulder (skin removed)
500ml of Irn Bru
1 Tablespoon Smoked Paprika
1 Teaspoon English Mustard Powder
3 Teaspoon of Garlic Powder
1 teaspoon Salt
1 teaspoon Black Pepper
1 tub of Scotty Brand Smokey BBQ Cheese Coleslaw
4 fresh rolls – soft or crispy!
Mix the Salt, Black Pepper, Garlic, English Mustard & Smoked Paprika and then coat the pork.
Place the seasoned pork into the slow cooker.
Pour enough of the Irn Bru around the pork to almost cover it. Coat the portion of the meat that isn't covered by Irn Bru with BBQ sauce.
Cover and cook on low for about 6-7 hours.
Shred the meat using two forks to pull the meat into shreds. Continue cooking in the sauce for another 1-2 hours.
Once finished cooking, place the tender pork into a fresh roll and top with a generous dollop of Scotty Brand Smokey BBQ Cheese Coleslaw.
Why not also serve with some home made potato wedges? Just cut our Scotty Brand potatoes into wedges, and season with any left over salt, black pepper, garlic, paprika with a dash of oil.