Pulled pork from the multicooker

Ingredients

• 1.5 kg pork shoulder (boneless or bone-in)
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp chili powder (more to taste)
• 1.5 tsp salt
• 0.5 tsp black pepper
• 150 ml apple juice (or apple cider)
• 100 ml chicken stock
• 4 tbsp BBQ sauce (plus extra to serve)
• 6 soft brioche buns
• Coleslaw of your choice

Instructions

1. 1

   Mix the brown sugar, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt and black pepper in a bowl until you have a dry rub.Pat the pork shoulder dry with paper towels and rub it all over with the rub. Ideally let the meat rest covered in the fridge overnight, but half an hour is fine if you're in a hurry.Pour the apple juice and chicken stock into the multicooker pot. Place the meat on top. The liquid keeps the meat moist while it cooks.Set the multicooker to the slow-cook setting and set it to low for 8 to 10 hours, or high for 5 to 6 hours. Put the lid on and let it do its work.Carefully lift the meat out of the multicooker and place it on a cutting board. It's almost falling apart already, so handle it gently. Remove any bones or large pieces of fat.Pull the meat apart with two forks. Do this slowly and enjoy how easily it comes apart. Spoon in a few tablespoons of the cooking liquid for extra juiciness.Stir the BBQ sauce through the meat and taste to see if you want to add more salt, pepper, or sauce. Serve on soft brioche buns with coleslaw and, if you like, pickled red onion.