I am a big fan of American style BBQ. I dream of one day hanging out at one of those all night pig smoker/BBQ pits, when you stay up all night and drink bourbon and keep the fire stoked so your luscious BBQ pork will melt in your mouth when you finally get to eat it. A girl can dream, right? Sadly I have no smoker, but what I do have is a slow cooker. It’s not the same, but it’s pretty darn good. As this recipe was already as inauthentic as you could get, I decided to go even further off track and make a Ginger Pear BBQ sauce to accompany it. Throwing all the rules away! Murray Valley Pork gifted me with a delectable pork shoulder, and what better product to use for such an adventure?
BBQ Rubbed Pork in the slow cooker, with ginger pear BBQ sauce
- 1 pork shoulder, about 1.5 kg.
- BBQ rub. You can buy it or make your own, or use this recipe.
- 5 small carrots
- 125 mls of red wine vinegar
- 1 red onion, diced
- 2 large pears, peeled and diced
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of brown sugar
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 small red chilli, chopped finely
- 1 tablespoon of ketcap manis.
- Peel carrots but do not chop, place in the slow cooker in a neat row as if you were building a raft. The carrots will elevate the pork so that it doesn’t stew in it’s own juices.
- Rub as much BBQ rub as you like into the pork. Place pork on top of the carrots and drizzle red wine vinegar over the top.
- Cook on low for 5 hours. When cooked, turn the heat off and let the pork rest for 30 minutes before slicing.
Ginger Pear BBQ Sauce
- Saute red onion and pears in oil over medium heat until soft.
- Add the butter, ginger and chilli and continue to saute for a few minutes until the butter has melted.
- Stir in the brown sugar and continue stirring over heat until the sugar has melted.
- Take the carrots, which by this stage are soft and redolent of red wine vinegar and pork, and add to the sauce.
- Use a stab blender to puree the sauce into a smooth consistency, then stir in the kecap manis.
- Pro tip: Serve in a glass jar, then simply place the lid on any leftovers and store in the fridge. It’s been very popular on ham sandwiches around here!
Thoughts on sides.
What is BBQ Pork without sides? Well, still delicious but hey…. For this I made a green salad, a basic coleslaw, straight up macaroni and cheese (not entirely neccesary but I didn’t hear any complaints), sour cream, a dish of sliced avocados, some soft flour tortillas, and a big bowl of Pico de gallo recipe here. I’ve been making this recipe for ever, and it is the very first recipe I posted here, over 6 years ago! Ahh memories.