Name: Slow-cooked BBQ-spiced pulled pork
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2½ kg boneless pork shoulder -; 1 quantity of ultimate BBQ spice blend (see 'goes well with') -; 2 bay leaves -; 3 tbsp cider vinegar -; 3 tbsp light brown soft sugar -; 6 tbsp BBQ sauce (gluten-free, if needed) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow-cooked BBQ-spiced pulled pork

1. 2½ kg boneless pork shoulder -

2. 1 quantity of ultimate BBQ spice blend (see 'goes well with') -

3. 2 bay leaves -

4. 3 tbsp cider vinegar -

5. 3 tbsp light brown soft sugar -

6. 6 tbsp BBQ sauce (gluten-free, if needed) -

How to cook deliciously - Slow-cooked BBQ-spiced pulled pork

1. Stage

Heat the oven to 150C/130C fan/gas 2 or set the slow cooker to low. If the pork is tied, remove the string. Rub the spice blend all over. Season. Put the pork in a large flameproof casserole or the slow cooker, and sprinkle over any remaining spice blend and the bay leaves. Pour in a mugful of water, cover with the lid and cook for 5-7 hrs, or until the pork can be shredded with a fork.

2. Stage

Lift the pork onto a plate. Remove and discard any skin and fat. Shred the meat using two forks, discarding any sinew. Put the casserole over a medium heat (or pour the liquid into a saucepan). Add the vinegar, sugar and barbecue sauce. Simmer until the liquid has reduced and is glossy, about 15-20 mins.

3. Stage

Mix the meat through the sauce. Serve in buns or over jacket potatoes. Once cooled, keeps chilled for 48 hrs or frozen for three months.