Pulled pork recipes
Our top 3 of 3 Pulled pork recipes
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Pulled Pork
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Pulled Pork Sweet Potato Sandwich with Sweetcorn Relish and Cucumber and Chive Mayo
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Ingredients
- 2kg Pork shoulder bone in
- 1 tbsp Garlic powder
- 2 tsp cayenne pepper
- ½ tbsp Smoked Paprika
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp onion powder
- 3 tbsp soft brown sugar
- 2 tsp ground black pepper
- olive oil
Method
- 1. For the slow-cooked pulled pork: mix together all of the spices and sugar and massage all over pork.
- 2. Drizzle with olive oil and then place the pork in a large zip lock bag and leave to marinate in the refrigerator overnight.
- 3. Preheat the oven to 150C/130C fan/gas 2. Mix all of the cooking spray ingredients together and pour into a clean trigger spray container.
- 4. Remove the pork from the fridge and place on a rack on an oven tray, fat side up.
- 5. Place the pork into the oven and cook for 8 hours for 2kg joint, covered with foil after 5 hours, basting every hour with the cooking spray and pan juices, until the pork is extremely tender and pulls easily from the bone when scraped at with a fork.
- 6. Remove the pork from the oven and leave to rest for 15 minutes in a warm place.
- For the cooking spray
- 240 ml water
- 120 ml apple cider vinegar
- 80 ml ketchup
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1 Comments
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couteaux Tue Jul 1 2008 • Reply
This is great. I tried it last week and the pork cooking all day while I was at work. I had a jar of BBQ sauce which was nearly empty, so I filled it with water and added that to the slow cooker. When I got home, I took the pork out, put it in an oven dish and cooked for around 20 mins in a medium oven. I find my slow cooker makes meat look a little grey, so this just crisped it up a little.
Tasty!
Ingredients
- 4.5-5 kg Pork Shoulder
- A splash Vegetable Oil
- ¼ Cup Water
- A whole lotta Patience
- 1 lot BBQ sauce (see my recipe)
- Grinding Salt
- Grinding Pepper
Method
- How easy (if you have a slow cooker which you can pick up for £20 or so...)
- 1. Heat the oil up in the slow cooker on low for 5 minutes
- 2. Add the pork and salt/pepper
- 3. Pour in the water
- 4. Turn up to high for 1 hour
- 5. Turn down to low for 7-9 hours
- 6. Take out the pork and pull it apart (use a fork as its hot hot hot!!)
- 7. empty the fat and juices out of the slow cooker.
- 8. Add back to the slow cooker and add your favourtie BBQ sauce, as much as you like
- 9. stir in and leave on low for 30 minutes
- 10. Whap it into a bottom oven muffin or roll and serve with american style fries and coleslaw.
- Enjoy.................
Pulled Pork Sweet Potato Sandwich with Sweetcorn Relish and Cucumber and Chive Mayo
by Akar
Views 919, Added Sun Aug 14 2011
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Add commentIngredients
- 2kg Pork shoulder
- Garlic salt
- Celery salt
- Mustard powder
- Paprika powder
- Brown sugar
- 300ml Cider
- 250ml Cider vinegar
- 3 cobs Sweetcorn, removed from cob
- 1 Red pepper, diced
- 4 Spring onion, finely chopped
- 1 dessert spoon Sugar, white
- 1 dessert spoon Flour
- 100 to 200ml Vegetable stock
- 3 Egg yolks
- 300ml Sunflower oil
- Salt
- Pepper
- 1 tea spoon Mustard
- Savoy cabbage, shredded
- ½ per person Large sweet potato
- ½ cucumber Cucumber, peeled and diced
- 1 bunch Chives, chopped
Method
- Mayo and relish can be made in advance or while the pork is cooking.
- PORK:
- 1. Preheat oven to 170c.
- 2. Mix equal quantities of garlic salt, celery salt, mustard powder, paprika and brown sugar (enough to coat pork shoulder well) and rub thoroughly into pork shoulder.
- 3. Place shoulder in baking dish and pour over 300ml of cider and 200ml of cider vinegar. Cover shoulder with parchment/baking paper, cover baking dish in foil and roast for 3 hours.
- 4. Uncover pork and cook for further 45 minutes.
- 5. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
- MAYO:
- 1. Add egg yolks, pinch of salt and pepper, tea spoon of mustard and table spoon of cider vinegar to mixing bowl/food processor/electric whisk and combine briefly.
- 2. Slowly drip in sunflower oil whisking constantly. Mayo will thicken as oil is whisked in. Once mayo starts coming together start pouring oil in a slow steady stream always whisking continually.
- 3. Once all oil is added. Season to taste with salt, pepper and cider vinegar and then stir in chives and cucumber.
- 4. Refrigerate until needed.
- Alternatively buy ready made mayonnaise and mix in cucumber and chives.
- SWEETCORN RELISH:
- 1. Saute sweetcorn, red pepper and spring onion in a table spoon of butter or oil until slightly softened.
- 2. Add a dessert spoon of flour and cook out for a further minute.
- 3. Stir in 50ml of cider vinegar and dessert spoon of white sugar and cook for 1 minute.
- 4. Add 100ml of vegetable stock and cook for a further minute.
- 5. Add more stock if required to make relish slightly runny but still very much holding together.
- 6. Refrigerate until required.
- SWEET POTATO, CABBAGE, SERVING:
- 1. With 25 minutes of pork cooking time remaining, remove mayo and relish from fridge and slice sweet potatoes length wise creating slices for sandwich.
- 2. Coat slices with olive oil and griddle or pan fry until a fork easily passes through potato but they are still slightly firm.
- 3. With 5 minutes of pork cooking time remaining saute savoy cabbage with a little salt and pepper.
- 4. Serve pulled pork on a slice of sweet potato, cover with savoy cabbage and a good drizzle of the cooking liquid then cover with another slice of sweet potato. Serve relish and mayo on the side.
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