Create a quick caramel sauce for a rich sweet flavour. It takes it to another level. Or throw everything in the crock pot for the whole day. Either way, you get simply delicious rhubarb pulled pork, everytime.
Place pork butt roast into slow cooker. Pour salt over top of the roast.
In a saucepan, over medium heat, combine rhubarb, onion, garlic, spices, honey, apple juice, vinegar. Mash slightly to break up rhubarb pieces. Stirring regularly, heat until caramelizing on the pan. This takes about 20 minutes. Wait until it is dark on the pan but not burnt.
Pour the rhubarb sauce over the roast.
Add the stock to the saucepan to deglaze the pan. Heat gently to lift all the flavour off the pan. Pour these juices over the roast. Close the lid. Set slow cooker on High and cook for 6-7 hours*.
After 6-7 hours open up the slow cooker. Cut the strings around the roast. If there are any large obvious pieces of fat sitting on top, slice off and discard. Remove all the strings and discard. Use 2 forks and pull the roast apart from the centre. The meat should pull apart** easily, shredding into signature pulled pork long strands. Completely pull the roast apart. Let the shredded meat sit in the cooking liquid for 5-10 minutes.
Pour the pulled pork mixture over a colander set in a bowl. Drain the liquid. Set aside.
Mix pork mixture with 1-2 cups barbecue sauce. Add even more if you want it really saucy! Serve immediately or refrigerate.
Notes
* Each slow cooker is different. 6-7 hours on high works well for 2 kg of meat.**If the roast is not shredding easily, it is not ready to be called pulled pork yet. Close the lid and let cook longer.