Charcool Pulled Pork
Pulled Pork Recipe
There’s nothing like slow cooking to make tender juicy meals. At first glance, 3 hours seems a long time to be cooking but with a fan forced oven, it’s a bit like doing the washing in an automatic machine – it’s not like you have to stand there an watch it!!
I borrowed this recipe from the One Girlie Girl Blog. Girlie Girl lives in Maryland and knows her Pulled Pork so click on the images if you want to learn how to crush garlic as well.
Ingredients:
2kg pork shoulder (or leg). That was plenty for a family of six with enough leftovers for a sandwich or 2 the next day.
3 cloves garlic,
1/2 an onion,
1 cup rice vinegar (or use white wine vinegar).
1 cup of chicken stock
250ml of your favourite BBQ sauce. I like a honey bbq sauce so the sweet and sour (vinegar) can blend together.
Method
- Peel and finely chop the onion and garlic.
- Heat some olive oil in a pan, and throw in the onion and garlic and saute until just tender and translucent.
- Add in the vinegar and stand aside.
- Next trim the fat off your pork shoulder (or leg).
- Take a large stock pot, put it over a medium heat, and add in about 4 tablespoons olive oil.
- Once heated, add in the shoulder and brown on all sides. You may think this step isn’t necessary, but the falvuor off the bottom of the pan will seep into the meat.
- Slide your mixture of onion, garlic and vinegar over the shoulder.
- Cover your pot and put into a 350 (160C) oven for about 3 hours.
Serving
- Once the meat is falling off the bone, pull it out, and shred.
- The pork will soak up all the juices, onion and garlic from cooking.
- Next add in about a cup to a cup and a half of your favorite BBQ Sauce. Make it thick, thin, somewhere inbetween.
- Best served with coleslaw on a roll. The contrasting flavors of the sweet slaw and the tangy BBQ, it’s fabulous.
