Mouth Watering Pulled Pork

Pulled pork is most certainly trending at the moment. Pork is such a versatile meat that really marries well with lots of different flavours. You can have it the Southern way -BBQ style or even twist it up with Jack Daniels infused BBQ. Or you could lean twoards the more asian style with chinese 5 spice and hoisen sauce. Which ever way you do it and how ever you choose to eat it, below is a great recipe that I like to use.

Preparation time: 30 mins

Serves 4 - 8 People - depending on what you're doing with it

Preheat Oven to 175 ̊ c

Ingredients:

¼ cup dark brown sugar

½ Tbsp chili powder

2 tsp ground cumin

1 tsp mustard powder

½ tsp ground allspice

½ tsp cayenne pepper

Salt and freshly ground black pepper

2kg boneless pork shoulder, trimmed and cut into 4-inch pieces

1 Tbsp vegetable oil

2 small onions, chopped

4 cloves garlic, chopped

11 Tbsp tomato paste

2 cups chicken stock

½ cup tomato sauce (ketchup)

¼ cup apple cider vinegar

1 stale roll

Method:

Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and ½ teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.

Heat the oil over medium heat. Add the pork and cook, turning occasionally, until golden brown – remove from pan.

In the same pan, add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot - cook, stirring, until the onion is soft. Add the tomato paste and the remaining spice mixture; cook for a further 2 min. Stir in the chicken stock, ketchup, vinegar. Tear roll roughly into pieces and add to the pot. Return the pork to the pot and bring to a simmer.

Cover the pot and transfer to the oven. Cook until for ± 2 hours, or until the pork is tender. Uncover and continue cooking until the sauce thickens slightly, about 20 to 30 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce.

I used my pork to fill savoury doughnuts and to make fresh pork buns. You could use it in stir fry's, in pastas, on pizzas, wraps - anything you like!