My Pulled Pork with Barbecue Sauce
Mouthwatering and succulent is all there is to say. Well worth the effort.
Ingredients
- 1.5 kg pork shoulder, deboned and skinned
- 2 glasses apple juice
Rub
- 1 tbsp sweet paprika
- 4 tsp soft light brown sugar
- 1 tsp chilli powder
- 1 tsp celery salt
- 1 tsp dried garlic powder
- 1 tsp English mustard powder
- 1 tsp freshly milled black pepper
- 0.5 tsp sea salt to taste
Barbecue
- 125 ml tomato ketchup
- 175 ml passata
- 50 ml cider vinegar
- 6 tbsp Worcester sauce
- 1 lemon, juice
- 150 ml pineapple juice
- 2 tsp Tabasco sauce
- 1 tbsp black treacle
- 3 tbsp light brown sugar
- 3 tbsp Dijon mustard
- 1 tsp dry English mustard powder
- 1 tsp freshly milled black pepper
- 1 tsp sea salt to taste
Instructions
- Pre heat the oven to 220C gas 7.
- Mix all the rub ingredients together.
- Rub 3/4 of the rub all over the pork shoulder and chill well for at least 1 hour or up to 24 hours.
- When ready, pop the pork shoulder into a baking tray and re-rub any mix over the joint.
- Place the joint into the preheated bbq or a baking tray in the oven for 20 minutes to start to brown. Once browned, lightly remove the tray from the oven and turn it down to 180C gas 4.
- Cook-off to one side of the bbq away from the heat for roughly 2 hours 30 minutes or slightly longer, or until a fork passes through easily, do not overcook.
- Meanwhile, make the bbq sauce.
- Heat the olive oil and add the onions, pepper and garlic. Cool for 3 mins to soften slightly
- Add the rest of the ingredients and bring to a boil.
- Turn down the heat and simmer for 10 minutes to and thicken nicely. Keep warm
- Once the pork is cooked, remove and cool slightly. Add any juices to the bbq sauce.
- Then pull apart into long strands. Place into a bowl, dust well with the last 1/4 of rub, and mix well.
- Add enough sauce to just coat the meat and serve in buns.
- Serve with coleslaw and more sauce.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
831
Calories
48G
Fat
18G
Saturates
29G
Sugars
1642G
Salt
60G
Protein
37G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
