Pulled Pork Recipe

Name: Pulled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5kg Shoulder of pork. Butterflied, bones removed, fat removed - ask your butcher to do this if you're not able to do it yourself.; 1 Diced onion; 50 grams Butter; 1/2 tablespoon Cayenne Pepper; 1/2 tablespoon Paprika; 1/2 tablespoon Dried Oregano; 1 teaspoon Seeded Mustard; 4 tablespoons Castor Sugar; 2 tablespoons Brown Sugar; 100 milliliters White Vinegar; 30 milliliters Soy Sauce; 410 grams (or 1 can) Diced Tomatoes; 1 tablespoon Worcestershire Sauce; 1-5 liters Chicken Stock (Up to 5lt, pour into pot until covering pork about 3 inches over) (if buying it pre made go for a reduced salt type so you can season as necessary)

Servings: persons

2.5kg Shoulder of pork. Butterflied, bones removed, fat removed - ask your butcher to do this if you're not able to do it yourself.
1 Diced onion
50 grams Butter
1/2 tablespoon Cayenne Pepper
1/2 tablespoon Paprika
1/2 tablespoon Dried Oregano
1 teaspoon Seeded Mustard
4 tablespoons Castor Sugar
2 tablespoons Brown Sugar
100 milliliters White Vinegar
30 milliliters Soy Sauce
410 grams (or 1 can) Diced Tomatoes
1 tablespoon Worcestershire Sauce
1-5 liters Chicken Stock (Up to 5lt, pour into pot until covering pork about 3 inches over) (if buying it pre made go for a reduced salt type so you can season as necessary)

1
Pre heat oven to 140 degrees celsius and turn BBQ on to highest heat.
2
Sweat the onion in butter for 5 mins on lowest heat. Add cayenne pepper/paprika/dried oregano/seeded mustard. Cook for a further 2 minutes. Add sugar, cook for a minute or 2. Add white vinegar. Turn heat to full. When boiling add can diced tomato, Worcestershire Sauce, Soy Sauce and season with salt and pepper. Cook until combined and thick, (about 5 minutes).
3
Pour your marinade, while hot, over the pork and leave to marinate for 15 minutes.
4
Cook butterflied pork shoulder on a HOT bbq until the outside begins to char on all sides, then remove from heat.
5
Place pork in heavy crock pot with remaining marinade and chicken stock. Depending on your pot size you will need up to 5lt stock, pour it in until it covers the pork with about 3 inches higher than the pork. Put into oven for around 5 hours, check on it! When the pork is tender and falling apart take it out of the pot.
6
Pour the marinade left in the pot into a smaller saucepan and put that on the stove on a high heat. Reduce the marinade until it's thick, like a smoothie consistency don't let it go too far! Make sure there is enough to coat the pork adequately. Pour the marinade over the pork and pull at it with two forks. Season to taste.
7
Serve in brioche rolls with an apple slaw or over mash.

4750

kcal

Calories

518

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2.5kg Shoulder of pork. Butterflied, bones removed, fat removed - ask your butcher to do this if you're not able to do it yourself., 1 Diced onion, 50 grams Butter, 1/2 tablespoon Cayenne Pepper, and more.

Yes, Pulled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pulled Pork

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