A slow cook classic courtesy of our transatlantic cousins, pulled pork is an impossibly tender, mouth-wateringly good dish. Piled into soft brioche buns with creamy homemade slaw, relish and pickles, you really can’t beat it. For best results, slow cook over hours in the oven and then finish on the barbecue.
Cooking time: 5 hours
2.4kg organic pork shoulder
1 large onion, thickly sliced
2 tsp smoked paprika
1 tsp mustard powder
1 garlic clove crushed
2 tbsp ketchup
3 tbsp red wine vinegar
1 tbsp Worcestershire sauce
3 tbsp soft dark brown sugar
Salt & pepper
- Preheat the oven to 160°C/140°C fan/Gas mark 3.
- Scatter the onion slices on to a large roasting tin.
- Mix the paprika, mustard powder and seasoning and rub onto the pork all over. Place the pork onto the onions rind up. Pour 200ml of water into the bottom of the tray and cook for at least 4 hours.
- Light the barbecue in advance if it’s a coal barbecue to give it enough time to get nice and hot.
- In a bowl, mix ketchup, vinegar, sugar, garlic and Worcestershire sauce. Take the pork out of the oven and pat it dry, pop it aside. Add the bowl of sauce to the roasting tin and bubble over the hob for 10 minutes until thickened. Pour into a blender and blitz until smooth, then rub half the sauce onto the meat.
- When your barbecue is hot, with no flames, place the pork rind down and cook for 15 minutes before turning it over and cooking for another 10 minutes.
- The meat should be incredibly tender so be careful when transferring from barbecue to serving board. Remove the rind and use forks to roughly shred the meat. Add more of the sauce to the meat and enjoy with bread rolls, salad and sides!