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  • Nov 19th 2015
  • 0 comment


  • 2 tbs salt flakes
  • 2 tbs packed brown sugar
  • 2 tbs sweet paprika
  • 1 tsp ground mustard
  • 1 tsp freshly ground black pepper
  • 1.2 kg boneless piece of pork such as scotch fillet,  
  • 375ml stout*
  • 1⁄2 cup cider vinegar
  • 6 to 8 bread rolls, split
  • 3⁄4 cup barbecue sauce**
  • * Stout is commonly sold as Guinness, available in small bottles or cans  at all liquor stores
  • ** Various boutique style BBQ sauces are available at delicatessens or large supermarkets.


  1. Preheat KitchenAid Multi-Cooker to Slow Cook Low setting. Combine salt, brown sugar, paprika, mustard and pepper.  Rub spice mixture over pork
  2. Place pork in Multi-Cooker. Add stout and vinegar. Cover and cook 3 1⁄2 hours – 4 hours or until roast is fork-tender. Turn off heat and let stand 15 or until cool enough to handle.
  3. Shred pork using two forks into long pieces. Serve warm on rolls with barbecue sauce.