An all-out American classic, pulled pork is a juicy and succulent treat for the taste buds. If you're in a rush for a quick snack then it's safe to say this is not for you, but if your stomach has what it takes to persevere the slow cook process then your rewards will be great and plentiful.
You can serve it over nachos, on hot dogs, on burgers, even on pizza... but here is one of our simple favourites - BBQ pulled pork buns. Enjoy!
Ingredients:
- 2½ kg boneless pork shoulder (skin removed)
- 3 tbsp olive oil
- 2 tsp Spanish paprika
- 2 tsp mustard powder
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tbsp liquid smoke (optional)
Serve with:
- 16 brioche buns
- Tangy cabbage slaw
- BBQ sauce
- Sliced sweet-and-sour pickled cucumbers
Method:
1. Pre-heat the oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil and heat a large non-stick pan until very hot then sear the pork on all sides until golden brown.
2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke (if using). Brush all over the meat.
3. Add 1 cup of water to the roasting tin. Cover the meat very tightly with foil and cook for 5 hours or until it is almost falling apart.
4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks and discard the fat.
5. Skim away the fat from the juices, mix 125ml of the juices with 4 tbsp BBQ sauce and pour over the meat. Keep warm until serving, or reheat.
6. To assemble, slice the brioche buns in half and pile in the meat . Drizzle with BBQ sauce, top with coleslaw and pickles and sandwich together.
Find this and other great recipes at BBC Good Food.