If you think that pork isn’t an easy meat to cook well, think again! Roasting pork in the oven on its own almost never produces a tender, tasty meal, but pulled pork is a different thing altogether. By taking the meat apart you’re increasing its tenderness and slow cooking it ensures that it’s fall-apart tasty by the time it’s ready to be finished off on the barbecue.
Far from being a bother, cooking your pork twice is as easy as pie. If you’re planning a barbeque at lunchtime, simple pop the meat into the oven as soon as you wake up in the morning. It’s not hard work at all.
For a really amazing sandwich, the following recipe will have your guests clamouring to know your secret.
- 3llb pork shoulder; ask your butcher to bone it and leave the rind attached and tied.
- 2 onions roughly chopped
- 1 tbspn smoked paprika
- 3 bay leaves
- 1 tbspn mustard powder
- 3 tbspn tomato sauce
- 1 tbspn Worcester sauce
- 4 tbspn red wine vinegar
- 3 tbspn brown sugar
- Crusty bread and fresh coleslaw to serve
- Heat oven to 160C/140C fan/gas 3. Throw the onions and the bay leaves into a deep roasting dish. Mix the mustard, paprika and a pinch of salt and pepper; rub this mixture into the pork shoulder ensuring that you work it into all of the crevices.
- Place the meat on top of the onions and bay leaves and add 200ml water to the tin. Wrap the meat with foil and then bake for 4 hours. You can if desired do this up to 2 days in advance. Just keep the meat covered and chilled.
- Then the meat is cooked, light your barbeque and in a bowl mix the tomato sauce, Worcester sauce, the vinegar and the brown sugar. Remove the meat from the tin and place the tin on your hob. Add the tomato sauce mixture to the tin and cook on a moderately high heat until it bubbles and becomes smooth. Stir it constantly as it cooks.
- Take the bay leaves out of the sauce and whizz the sauce in a blender until very smooth. Now rub half of the sauce over the meat and reserve the other half.
- When your barbeque flames have calmed down, place the meat onto the grill and cook on both sides for 10 minutes or until nicely charred. The meat will be falling apart at this point so take care that it doesn’t drop down amongst the coals.
- Place the meat onto a large platter and remove the skin and string. Now with two forks, vigorously pull it all apart. Serve on crusty rolls with a dollop of the reserved sauce and a side of coleslaw.