Dunwood Contemporary butchers, traditional farmers. Longhorn & Aberdeen Angus Beef

Prep Time: 30 mins (with overnight wait!)

Cook Time: 4 - 5 hours

Pulled Pork Shoulder

Pulled pork seems to be everywhere these days, but it’s not hard to see why.  The combination of slow cooked, tender pork shoulder with BBQ flavours packed neatly in a brioche bun accompanied with slaw is delicious.

Ingredients: (for 8 servings)

 

Pulled pork: 2kg boned and rolled pork shoulder, 1.5 tbsp. smoked paprika, 2 tbsp. brown sugar, 1 tsp. mustard powder, 1 tsp. ground cumin, 1 tsp. ground black pepper, 2 tsp. salt, 250ml light soy sauce, 250ml apple juice or cider, 1 tbsp Worcestershire sauce, 6 minced garlic cloves,

BBQ Sauce: 250ml tomato ketchup, 125ml Worcestershire sauce, 2tbsp brown sugar, 100ml rice vinegar or cider vinegar, 1tbsp. Dijon mustard

1.

Combine the smoked paprika, brown sugar, mustard powder, cumin, black pepper and salt to prepare a rub for the pork.  Rub this flavouring vigorously over the meat.  For a fuller flavour remove the butcher’s string and rub all over, and for a slightly milder flavour leave the joint tied.  Place the pork in a suitable bag or tray for marinating overnight and add the soy sauce, apple juice, Worcestershire sauce and minced garlic, again rubbing it into the meat.  Ensure the meat is covered and leave in the refrigerator over night.

2.

After marinating overnight, or at least for 2 hours, the pork is ready for cooking.   Place in a covered pot suitable for slow cooking and put in a preheated oven at 150C.  It will take 4 to 5 hours for the pork to be meltingly tender.  Check and turn the pork every hour or so, and add a little more liquid if required to ensure everything remains moist.  In the last hour, check the sauce for seasoning, and correct if required.

3.

Once the pork has been cooking for a couple of hours, you can prepare the sauce.  Simply add all of the ingredients to a saucepan, with the addition of 1tbsp of the cooking liquid from the pork, mix well then bring to a light boil for 3 to 5 minutes, or until you have achieved the desired sauce-like consistency.  Leave to cool whilst the pork continues cooking.

4.

Once the pork is ready (when the meat easily pulls apart), shred the pork and place in a large serving bowl.  Serve with in brioche buns with the BBQ sauce, and a crispy slaw.