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.
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Nutrition Facts
My Pulled Pork with Barbecue Sauce
Amount per Serving
Calories
831
% Daily Value*
Fat
48
g
74
%
Saturated Fat
18
g
113
%
Cholesterol
215
mg
72
%
Sodium
1642
mg
71
%
Potassium
1387
mg
40
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
60
g
120
%
* Percent Daily Values are based on a 2000 calorie diet.
