I love American food, especially all the smokehouse traditions. Not having a smoker of my own I wanted to recreate those amazing tastes in my kitchen.
I use a slow cooker to cok my pork but as you can see in my hints and tips you can use an oven.
Roughly chop your onion and place at the bottom of the slow cooker. This prevents your pork from burning on the bottom and gives it a great flavour.
Make some slits in your pork to help the flavours infuse.
Rub the honey and mustard on to the pork, you really need to massage it into all the little nooks and crannies.
Place pork on top of the onions and set your slow cooker to the low heat. Nw it's a waiting game. I leave mine on for around 18 hrs (I switch it off over night, as I'm a big scaredy cat).
In the last 1 and a half every so often just brush the meat with the barbeque sauce to give it a really lovely taste.
Take the pork out and it should just fall off the fat (but if not take the fat off) and then like it's name's sake just pull it apart, drizzle a little of the juices on top and serve.
If you don't have a slow cooker use a casserole dish in the oven at around 100c - 120c for the same effect.
It's great in a bap.
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