Pulled BBQ Pork. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
Baste every half hour or so. Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or 'pulled' apart to serve. The pork shoulder braises on the hob and transforms to tender shreds that can be piled into a soft roll. You can have Pulled BBQ Pork using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pulled BBQ Pork
- It’s 1 kg of Pork shoulder.
- You need 450 ml of BBQ sauce (see separate recipe).
- Prepare 3 cloves of garlic sliced.
- It’s 2 of medium onions sliced.
- It’s 1 tbsp of sriracha sauce.
- Prepare 1 glass of red wine (optional).
If you have marinated the meat, lift the pork out of the bowl and add to the slow cooker, discarding the juices. Pour in the barbecue sauce and toss the pork in the sauce to. Reduce the heat to a steady simmer, cover with a lid and cook. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
Pulled BBQ Pork instructions
- Put the onion and garlic on a high heat in the slow cooker..
- Add the pork shoulder. Pour over the bbq sauce, sriracha sauce and red wine !.
- Put on the lid and let it cook turning it every couple of hours. And basting it..
- At about 6 hour pull apart the meat, then half lift off the lid so the sauce reduces. Stirring the meat every half an hour or so the meat gets a good coating and the sauce thickens..
- Once the sauce has reduced serve!.
Cook over medium heat until heated through and sugar is dissolved. Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Mix sachet contents with tomato ketchup, sugar and vinegar. Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. The best pork for pulled pork is bone in Pork Butt – also known as Boston Butt – or pork shoulder.