I made pulled pork as part of my Bank Holiday weekend as a Morrisons Mum.
This recipe is AMAZING, even if I do say so myself! It’s sort of a cross between my ‘Oven Faked BBQ Chicken’ recipe and the super authentic recipe gifted to me by my work mate Jenna. Jenna is an actual American 😉 so is much more of an authority on barbecue recipes than I’ll ever be. It was she who suggested adding whisky and dill and even a magical
possibly imaginary ingredient called liquid smoke!
I couldn’t find liquid smoke, so once the hard work had been done by the oven, I finished the dish off with the real stuff in the barbecue.
This is kind of a recipe of three parts and I really hope it makes sense to you!
You will Need:
A 2 kilo joint of pork. (Jenna recommended something with a bone but the boneless shoulder joints looked so nice, we went with one of those)
Whisky (1 cup)
1 tablespoons onion powder
1 tablespoons garlic powder
3/4 cup brown sugar
teaspoon of smoked paprika
A pinch of cayenne pepper
A splash of Worcestershire sauce
1/2 cup white wine vinegar
- Combine all of the above ingredients
- Rinse your meat and make lots of small holes with a sharp knife.
- Place in an oven proof dish, fat side up.
- C0ver in the mixture
- Allow to rest over night.
You Will Need:
1 cup of whisky
2 cups passata (sieved tomatoes)
2 teaspoon yellow American mustard
1/2 cup apple sauce
1/2 teaspoon salt
1 cup ketchup
Finely chopped onion
A splash of worcestershire sauce
- Turn your oven up to the highest temperature.
- Put the pork in the oven and cook for a few minuted until the meat begins to colour.
- Combine all the above ingredients in a pan and cook gently over a low heat.
- Turn the oven down to a low-medium heat.
- Pour half of the sauce over the pork and cover with foil.
- Return to the oven and cook for at least 4 hours, basting regularly.The meat is ready when it is easily pulled apart.
- Shred the pork.
- Cover with the remaining sauce and mix well.
- Cook on the barbecue until piping hot.
- Serve immediately.
I’m not exaggerating when I say that this is the best pulled pork I’ve ever eaten. It went down even better than the steak and that’s saying something in our family. We ate it with applesauce and potato salad.
I’m considering making some of this barbecue sauce to bottle, I’ll let you know how it goes 🙂
PS. Cheers Jenna!!!