Pulled Pork Recipe

Pulled Pork recipe
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You can’t help but notice that chefs seem to have gone pulled pork crazy recently. But who can blame them, it’s a great way to feed a hungry crowd a deliciously tangy treat with minimal fuss. Give our BBQ pulled pork recipe a try and let us know your thoughts!

by Samantha Mauger

4 Hours 30 Minutes - Serves 8

Ingredients

1½ -2kg quality pork shoulder

8 tortillas or buns

2 onions, sliced

140g tomato ketchup

5-8 gherkins, sliced

4 tbsp red wine vinegar

3 tbsp soft dark brown sugar

1 tbsp Worcestershire sauce

1 tbsp mustard powder

1 tbsp smoked paprika

3 bay leaves

Coleslaw

1 red cabbage, thinly sliced

4 carrots, thinly sliced

1 red onion, minced

1 cup mayonnaise

Half cup milk

4 tbsp white sugar

4 tbsp lemon juice

2 tbsp mustard

2 tbsp white vinegar

2 tsp black pepper

Method Pulled Pork Recipe

Preheat the oven to 160ºC/320ºF/gas 3. NOTE: If you are using a BBQ you will need to light it before taking the pork out of the oven.

Mix together the mustard powder, smoked paprika, a large pinch of salt and 1 tsp of the ground black pepper. Rub this into the surface of the pork shoulder, making sure you don’t miss any of the nooks and crannies.

Next, fill the bottom of a large roasting tin with the sliced onions and bay leaves and place the pork on top. Add 200ml of water to the tin, cover with foil and bake for around 4 hours.

Meanwhile, you can prepare the coleslaw. Firstly, in a large glass bowl, combine the red cabbage, carrots and onion. Next mix in all the other ingredients, ensuring the mayonnaise is evenly distributed. Pop the bowl into the fridge and allow to chill while the pork shoulder is cooking.

Once the cooking time is up take the pork out of the oven, remove it from the tin and pat dry.

Mix the ketchup, vinegar, Worcestershire sauce and brown sugar in a pan before pouring in the cooking juices from the roasting tin. Remove the bay leaves and simmer over a medium-high heat for 15-20 minutes until thick and glossy. Pour the sauce into a food processor, blitzing until smooth. Smear about half of this sauce over the pork.

Cook the pork on a flame BBQ or under a grill for 10-15 minutes on each side until charred. Place the pork onto a tray and use two forks to shred the meat into nice chunky pieces. Scoop 3-4 tbsp of the sauce onto the pork and toss the shredded pieces well to coat.

To serve, dollop the pulled pork and coleslaw into a tortilla or bun, scattering a little sauce and sliced gherkins on top. Fold up and devour!

This pulled pork recipe is a real modern classic oozing with smoky finger-licking flavours, great for entertaining on a balmy Cornish summer evening!

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