About the Recipe
Pulled pork is great for cold autumn nights, a family weekend meal or just because! In this simple recipe the pork shoulder roast starts in a hot oven and then the temperature is lowered. It's slow-roasted until fall-apart tender. Once cooked, the roast is shredded and mixed with a homemade barbecue sauce.
Serve the barbecue pulled pork on soft buns with coleslaw and baked beans on the side, or enjoy it as a tasty main meat dish. Be sure to serve extra barbecue sauce for topping. There's no end to what kind of dishes you can make using fresh or leftover pulled pork, from stews to egg rolls to empanadas.
Ingredients
For the Pulled Pork:
2-3 tablespoons of Tenacious Taste's PUNCHY Pork Rub
1 x 2kg (4½lb) pork shoulder, boneless
250ml fresh apple juice
4 cloves garlic, coarsely chopped
For the Sauce:
350ml ketchup
150ml apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoons brown sugar
1 tablespoon honey
1 tablespoon of Tenacious Taste's PUNCHY Pork Rub
Preparation
Pat dry the pork shoulder with a kitchen towel.
Apply your preffered binder all over the joint - yellow mustard or sunflower oil.
Rub the shoulder with TT's PUNCHY Pork Rub making sure to cover all surfaces, nooks and cranies!
In a deep roasting dish roast at 180°C for 1 hour.
Reduce the oven temperature to 160°C. Pour the apple juice over the roast and sprinkle the chopped garlic into the juice around the joint.
Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2½ hours, or until the pork is tender and easy to shred with a fork - this is usually at an internal temperature of 96°C.
Let the pork rest for 40-50 minutes.
Meanwhile, prepare the barbecue sauce. In a saucepan, combine all the ingredients. Bring to a boil, stirring constantly. Simmer, uncovered and stirring occasionally, for about 15 minutes, or until thickened.
Remove the pork from the liquids, shred with forks
Add about 230ml of barbecue sauce to the shredded meat and mix.
Serve and enjoy in your choice of bun or wrap!