Ingredients
- 1 kg pork shoulder, in large pieces
- 1 onion
- 3 garlic cloves
- 30 g olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- 200 g beef broth
- 150 g barbecue sauce
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec, speed 4.
- Add the oil and sauté 5 min, 120°C, speed 1.
- Add the paprika, cumin, brown sugar, salt and pepper and mix 10 sec, speed 3.
- Place the meat in the Varoma dish and coat with part of the mixture.
- Add the broth to the mixing bowl, place the Varoma on top and cook 60 min, Varoma, speed 1.
- Transfer the meat to a dish and shred with two forks.
- Mix the shredded meat with the barbecue sauce and the reduced cooking juices.
- Heat everything together 5 min, 90°C, reverse, spoon speed.
Tips
- Serve on hamburger buns with coleslaw.
- The slower it cooks, the more tender the meat.
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