Pulled Pork and Barbecue Sauce
Rich, hearty pulled pork and barbecue sauce built around Pork. Low and slow for maximum flavour.
Ingredients
- Pork
- Barbecue Sauce (see note 3)
- 700 gm Pork Shoulder (approx)
- 1 tbspn cider vinegar
- Spice Rub (see note 3)
- 1 tspn dijon mustard
- 1 tbspn paprika
- 3 tbspn tomato ketchup
- 2 tspn salt
- 1 tbspn brown sugar
- Ā½ tspn garlic powder
- 1 tspn garlic powder
- 1 tspn brown sugar
- Ā½ tspn cayenne pepper
- 1 tspn yellow mustard powder
- 1 tspn liquid smoke (see note 2)
- Ā¼ tspn salt
- black pepper to taste
Method
- 1
Pulled Pork
- 2
If it is used, remove the elastic string 'sack' from the pork shoulder.
- 3
In a bowl mix together the paprika, salt, garlic powder, brown sugar and mustard powder.
- 4
Put the pork shoulder in a suitable container and rub the spice mix over all the pork surfaces.
- 5
Cover and allow to marinate in the fridge for as long as possible e.g. overnight in the refrigerator.
- 6
Preheat the oven to 150Ā°C.
- 7
Remove the 'rubbed' pork shoulder from its container and put in a baking tray and bake in the oven for about , then turn off the heat and leave the pork in the oven to cool.
- 8
Remove from the oven and, using two forks, pull the pork shoulder into shreds (see note 1).
- 9
Barbecue Sauce
- 10
In a bowl mix together all the sauce ingredients plus 100 ml of water and allow to rest for as long as possible.