This is a tasty and popular recipe for your Wonderbag - perfect to feed a crowd of friends. Best served with hamburger buns or rolls and with your favourite barbeque sauce.
- 1 boneless or bone in pork shoulder ( approx. 4lb/2kgs with fat on)
- 2 Tbsp olive oil (for browning shoulder)
- 1 Tbsp dark brown sugar
- 1 Tbsp chili powder
- 1 Tbsp kosher salt
- 1 tsp cumin powder
- ½ tsp cinnamon powder (or can use your favourite Cajun seasoning / rub)
- 2 medium yellow onions, chopped
- 4 medium garlic cloves, crushed
- 1 cup chicken broth
- ¼ cup apple cider vinegar
- 1 Tbsp Worcestershire sauce
- Favorite barbecue sauce (optional)
Ask the butcher to cut the pork shoulder into large chunks (approx. 2 - 3 inch pieces). Keep fat on and pat dry with paper towel.
Mix the sugar, cumin, cinnamon, chili powder and salt in a large mixing bowl – or use your favourite Cajun spice rub. Rub the spice mix all over the pork pieces.
Heat 1Tbsp of the oil in a 6 quart pot over medium heat and brown the pork on all sides - brown it in batches and add more oil if needed. Remove the meat from the pot and keep to one side.
Add the chopped onions and garlic to the pot the meat was browned in and let cook for a few minutes until soft.
Add the chicken broth, apple cider vinegar and the Worcestershire sauce and place the pork back into the pot and cover with a tight fitting lid.
Bring to a boil then reduce heat to low and simmer for about 20 – 30 minutes with the lid on.
Place your lidded pot in the Wonderbag for a minimum of 4 hours to finish cooking (can easily be left all day).
Remove a piece of meat from the pot and meat should be falling apart and tender.
Take all the meat out of the pot and place on a cutting board - using 2 forks shred the meat into bite size pieces – discard any large pieces of fat and remove and discard any bones ( if has any).
Strain the onion mixture meat was cooked in over a strainer and keeps the strained liquid to one side.
Return the shredded meat back to the pot and spoon the strained cooking liquid. Add a ¼ cup of it at a time - back into the shredded meat until the pork is just moist or instead of the cooking liquid you can add your preferred barbeque sauce to moisten the meat.