Pulled Pork – Popular and DEAD Easy!

Pulled Pork – Popular and DEAD Easy!

This is one that will never leave your repertoire!

Servings: 10
Prep Time: 20 minutes
Cook Time: 3.5 hours

Ingredients

For the Pork:

  • 2kg slow cooking pork shoulder
  • 2 large brown onions
  • 3 bay leaves
  • 1/2 bunch thyme
  • 1 head garlic
  • 28g salt
  • 2g dried chilli
  • 2g Allspice
  • 4g yellow mustard

For the Sauce:

  • 800ml Bourbon
  • 500ml tomato Passata
  • 155g brown sugar
  • 10g instant coffee
  • 500ml red wine vinegar
  • 1L roasting stock kept after roasting pork

Directions

For the Pork:

  1. In a roasting tray scatter the sliced onions, bay leaves, garlic cloves and thyme to cover the bottom of the tray.
  2. Blend the dry ingredients in a spice grinder or mortar and pestle and rub all over the pork with the salt.*
  3. Place the pork on top of the onions and fill the tray halfway with cold water.
  4. Cover the pork with baking paper and foil and cook in a preheated 150 degrees Celsius oven for about 3 hours until the pork is ‘pulling’ apart.**
  5. Remove the pork from the oven and set aside, make sure you keep the roasting juices!

*You can alternate a step after you have rubbed the pork with dry ingredients if you have a smoker. 

**Tip- remove the foil and baking paper for the last half hour of cooking to allow the pork to colour, make sure you top up the water with boiling water if it is evaporating.

Smoke over wood chips for at least an hour.

For the Sauce:

  1. Reduce vinegar by half, make sure you have your extraction fan on high as it can really get up the sinuses.
  2. Add the coffee and sugar to the hot stock left over from the pork so it dissolves, then add it with the passata and bourbon to the vinegar reduction.
  3. Bring to the simmer and allow it to reduce until it thickens to a sauce.

T0 Finish:

  1. Remove the pork from the tray and place in a deep bowl.
  2. Pull the pork apart and add some of the cooking stock and the bourbon sauce.
  3. Serve with a fresh slaw in a soft bun.

Recipe Note

For every 1kg of cooked pork you need 100ml water or stock from cooking and 155ml bourbon sauce.

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