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Smoky pulled pork and barbeque sauce

Posted on February 19, 2014 by redtomcat — Leave a comment

Spice Trip recipe pulled pork

I have several slow pork recipes but this one is becoming the favourite. You might need to tone down the chilli in this one – we like it quite lively. I usually increase the barbeque sauce quantities (except the sugar) by half again and bottle the left over sauce – it is great on burgers and a lot less sweetened than the commercial products. I like it quite runny but a longer boil makes it thicker. Keeps in the fridge for a month or six weeks.

Serve the pulled pork in pitta bread, or tortilla rolls with salad or just flung on top of a bowl of crunchy salad.

Ingredients

  • ½ shoulder of pork, (about 2kg) on or off the bone
  • 350ml dry cider/apple juice

For the dry rub

  • 2 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 3 tsp dried chilli flakes
  • 2 tbsp. chipotle paste (or
  • 2 garlic cloves
  • ½ tbsp coriander seeds
  • ½ tbsp cumin seeds
  • 1 tbsp smoked paprika
  • 2 tbsp brown sugar

For the barbecue sauce

  • 400ml passata
  • 1 tbsp Dijon mustard
  • 2 tbsp sugar
  • 60ml cider vinegar

Method

  1. Preheat the oven to 200°C/gas mark 7.
  2. Grind the rub ingredients in a pestle and mortar until coarse.
  3. Remove the skin from the pork (keep to make crackling).
  4. Sprinkle the pork generously with salt. Heat a good glug of oil in a deep, flameproof casserole with lid until hot,
  5. Brown the pork all over
  6. Remove from the casserole and smear with cover with the dry rub. [If you use bare hands be sure to wash them thoroughly afterwards – honest!
  7. Drain the excess fat from the casserole and return the pork to it.
  8. Tip the cider/apple juice over the pork.
  9. Cook in the oven, uncovered, for 20 minutes
  10. Reduce the oven to 140°C/gas mark 1, cover and cook for a further 3½-5 hours, by which time the meat will be soft and pull apart easily.
  11. Remove from the oven and remove the pork to  plate.
  12. Tip the liquid into a large pan and return the pork to the original pan and replace the lid
  13. Bring the cooking liquid to the boil, add the barbecue sauce ingredients and season.
  14. Turn the heat down and leave to bubble for 10–15 minutes, until it has thickened and reduced a little.
  15. Meanwhile pull the pork apart with a fork so it’s nicely shredded.
  16. Serve however you like – with the barbeque sauce on the side

 

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Posted in Leftovers, Meat, Pork, Slow, Spicy, Uncategorized

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