Pulled Pork Recipe

So... I know I've posted a recipe for pulled pork in my previous incarnation (The Icing On The Cake) but when I've made that recently I've found it WAY too vinegary. I don't know if I'm putting too much in or if my tastes have changed but I really wanted to try something new.

 

I wanted to make this my own way and I wanted it to be super easy.  Pulled pork takes long enough without added any stupid steps before it even goes in the oven so I went in search of a ready made BBQ seasoning. I found the Swartz one really good. Its not to sickly or overpowering so you still get the flavour of the pork coming through. Plus, if you want a stronger flavour you can always add more to taste.

 

This is such a heart and satisfying meal, I'm yet to find someone who doesn't enjoy tit!

 

Ingredients;

 

Pork shoulder, approx 1.5kg.

A little oil

Salt and pepper

BBQ seasoning

Smoked paprika

Chilli flakes (you can use fresh chillis if you want, 2 medium strength should be plenty)

Some water

2 onions, sliced (you can use red or white, whatever you prefer).

 

You'll also need a large roasting tin and plenty of tinfoil.

 

1. Preheat your oven. It will take you a few minutes to prepare the meat so crank your oven up full blast to heat it up.

 

2. Place your pork shoulder in the roasting tin and coat with a little oil, just enough that the seasonings will stick. Season with plenty of salt and pepper, smoked paprika and chilli flakes. Then add the BBQ seasoning to taste. If you're not sure, add a little just now and then add more when you pull the meat. Then add some water - about 2 cups - to the bottom of the pan. This will stop the juices burning.

 

3. Turn the oven down to 120c/Gas mark 4. Cover the meat with tinfoil and seal the edges around the tin as best your can to keep the steam in. Cook in the oven for 3 hours. Check on the meat half way thrugh cooking to check there is still plenty of liquid and add more if needed.

 

4. Remove the meat from the oven, remove the tinfoil and leave to cool for a couple of minutes. Most pork shoulders will have a big layer of fat on one side. Try and remove this on its own and set aside. Then, using two forks, shread the meat. You may find it easier to slice it into smaller pieces and then shred it. At this point you can taste the meat and if you think it needs more seasoning, add whatever you want. Add the sliced onions and mix everything up. If the meat seems dry, add a little more water.

 

5. Take the fat from the outside of the meat and slice thinly. You can try to shred it but normally its too tough at this point. Then spread across the top of the meat. Put the meat back in the oven, uncovered, for 30 minutes.

 

6. After the 30 minutes, remove from the oven again. Mix everything well and cover with tinfoil again. Put back in the oven for another 30 minutes. Remove from the oven, mix again and you're ready to serve!

 

I would recommend serving this with big submarine rolls (the M&S ones are the best), BBQ sauce (you can get a Jack Daniels one which is lovely and smokey), coleslaw (either M&S or Sainsburys - they do a lovely cheese one) and potato salad (again, M&S is the best).

 

Enjoy! xoxo