Pulled pork is pork which has been slow cooked, usually by barbecuing, in order to make the meat meltingly tender. It can also be cooked slowly in an oven or a slow cooker and when finished the meat should be easily pulled off in segments. It then usually served in a sandwich with Barbecue sauce.
I came across a recipe for Pulled Pork the other day and decided I would give it a try and see what it was like. I thought it sounded really nice. I adapted the recipe a bit as I did not have all the ingredients so this is my version.
Pulled Pork Recipe
- 1.8kg boneless pork shoulder joint
- 2 tsp paprika
- 1 tsp chilli powder
- 1 tbsp sunflower oil
- 2 tsp grained mustard
- ½ tsp salt
- 500 ml cider
- Mix the paprika, chilli powder, sunflower oil, salt and mustard together in a bowl.
- Rub the mixture onto the meat. avoiding the skin
- Wrap the pork in cling film and put into the fridge for an hour.
- Preheat the oven to 160C/Gas mark 3.
- Put the pork in a roasting tin, skin side up and pour the cider around it. Cover the tin with silver foil and seal the edges.
- Cook for 3½ hours then increase the oven temp to 200C Gas 6, remove the silver foil and cook for ½ hour.
The finished joint was very tender and melting.
I found the easiest way to get the pork to shred was to use two forks to pull it into strands. I decided I was going to serve the pork on toasted panni bread with fried red onions, coleslaw and some barbecue sauce.
The coleslaw decided to jump out of the pot and go everywhere so you do not get a very good look at the pork but I have to say that it was very nice. I would definitely try making this again, its the sort of meal you can just add to the oven and forget about until later. This allows you to get on and do other things without worrying about cooking.