Pulled Pork
What you need :
• 1.5-2kg pork shoulder – (bone in, adds flavour)
• 3 Tbs Olive Oil
• 3 tsp sea salt
• 3 tsp sweet paprika
• 2 tsp fennel seeds – ground (optional)
• 2 tsp cumin – ground
• 2 tsp coriander seeds – ground
• 2 tsp cinnamon – ground
• 3 bay leaves – dried or fresh
• 2 gloves fresh garlic – crushed
• 2 Tbs apple cider vinegar
• 1 tin crushed tomatoes, or 1 ½ cups tomato passata
• 2 Tbs rice malt syrup ( optional )
• ½ cup red wine ( or extra stock if you prefer)
• ½ cup stock
Wraps or Potato to serve –
What you do:
1. In a small bowl – mix salt and spices together, then rub all over the pork shoulder. Leave to marinate for a few hours in the fridge if you have time. (Can be overnight)
2. In a large baking dish, place the spice rubbed pork shoulder, then drizzle over Olive Oil, and using your hands, rub it all over.
3. Then add the rest of the ingredients to the baking dish, cover with lid or foil, then bake in a slow oven, 120 degrees, for 6 hours.
4. After 6 hours, take pork out, allow to cool of a bit, then using a fork – pull the meat off , into shreds.
5. Then place all the meat in back into the pan with the sauce, and cook on high for 30 mins. You can do this step on the stove top, or back in the oven – you want to reduce the sauce, so it becomes a bit sticky and coats the meat.
You can do the first 4 steps early, then step 5 just before serving.
You can also do this recipe in a slow cooker.
To serve:
Option one : My favourite way to serve is with sauerkraut, sliced cucumber, grated carrot, lettuce, homemade mayo and warm wraps.
Option two: Roast potato, and some stir fry greens or big salad.
