As promised in my post yesterday, here is that gorgeous pulled pork with barbecue sauce recipe.
When I was in Vegas earlier this month I had the most amazing pulled pork sandwich. I've been thinking about that sandwich rather a lot ever since and what better time to try and recreate it than at my own barbecue.
I saw this recipe on a daytime cookery program. It's not quick but it is easy and the result is a incredibly succulent and tender pork with a powerful and tangy sauce - the perfect accompaniment and great for dunking!
You will need:
Approximately 2kg shoulder of pork
2 tbsp dark brown sugar
2 tsp paprika
2 tbsp sea salt
400ml apple juice
For the barbecue sauce:
250ml tomato ketchup
3 tbsp light brown sugar
2 tbsp treacle
3 tbsp cider vinegar
2 tbsp Worcester Sauce
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tsp garlic powder
A pinch of paprika
A pinch of white pepper
1. Preheat the oven to 200C/180C fan assisted.
2. Mix the salt, sugar and paprika together and rub it all over the pork. Place the joint in a roasting tin and into the oven. After 25 minutes reduce the heat to 140C/120C, pour over the apple juice and bake for another 3.5 hours. Turn up the heat to 200C/180C for 5 minutes at the end if you want to brown the pork some more.
3. Remove the pork and leave it to rest for an hour covered in foil. Pull the meat apart with two forks, placing all the meat back in the roasting tin and mixing it in with all the juices left over.
4. For the sauce (which can be made up to 2 weeks ahead): bring all the ingredients to the boil in a saucepan over a medium heat, stirring occasionally. Reduce the heat and simmer until thickened - takes about 10 minutes. Serve the sauce at room temperature.
5. Place the meat on a platter and serve with the sauce, some buttered rolls and salad.