The pulled pork recipe from my old blog Blithely Unaware. This recipe is amazing, I think it's the best pulled pork I've ever had even taking restaurants into account. Take your time to get a beautiful char on the pork over the BBQ and it will result in an amazing smokey, deep flavour. Add more or less of the spices depending on your taste, see how you go. —Merowyn
at least 6 people
Shoulder of pork. Butterflied, bones removed, fat removed - ask your butcher to do this if you're not able to do it yourself.
(or 1 can) Diced Tomatoes
Chicken Stock (Up to 5lt, pour into pot until covering pork about 3 inches over) (if buying it pre made go for a reduced salt type so you can season as necessary)
Pre heat oven to 140 degrees celsius and turn BBQ on to highest heat.
Sweat the onion in butter for 5 mins on lowest heat. Add cayenne pepper/paprika/dried oregano/seeded mustard. Cook for a further 2 minutes. Add sugar, cook for a minute or 2. Add white vinegar. Turn heat to full. When boiling add can diced tomato, Worcestershire Sauce, Soy Sauce and season with salt and pepper. Cook until combined and thick, (about 5 minutes).
Pour your marinade, while hot, over the pork and leave to marinate for 15 minutes.
Cook butterflied pork shoulder on a HOT bbq until the outside begins to char on all sides, then remove from heat.
Place pork in heavy crock pot with remaining marinade and chicken stock. Depending on your pot size you will need up to 5lt stock, pour it in until it covers the pork with about 3 inches higher than the pork. Put into oven for around 5 hours, check on it! When the pork is tender and falling apart take it out of the pot.
Pour the marinade left in the pot into a smaller saucepan and put that on the stove on a high heat. Reduce the marinade until it's thick, like a smoothie consistency don't let it go too far! Make sure there is enough to coat the pork adequately. Pour the marinade over the pork and pull at it with two forks. Season to taste.
Serve in brioche rolls with an apple slaw or over mash.