- Cook Time: 15 mins
- Serving: 12 Persons
Nutrition facts (per portion)
- Calories: 383
- Carbohydrate Content: 5g
- Fat Content: 24g
- Fiber Content: 0g
- Protein Content: 38g
- Saturated Fat Content: 8g
- Sodium Content: 0.8g
- Sugar Content: 5g
Pulled pork Recipe
Pulled pork is a Sharing recipe for 12 people, takes only 20 mins; recipe has smoked paprika, ground cumin and pepper.
Ingredients
- Smoked Paprika - 2 tsp smoked paprika
- Pepper - 2 tsp pepper
- Brown Sugar - 2 tsp brown sugar
- Ground Cumin - 2 tsp ground cumin
- Salt - 1 tsp salt
- Roll - soft white rolls
- Pork - boneless shoulder of pork (about 2 1/2 kg)
- Barbecue Sauce - a mugful of a good smoky barbecue sauce
- Cider - 2 medium mugfuls of cider
- Coleslaw - coleslaw (see 'Goes well with...' below)
Instructions
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste.Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.