Pulled Pork, So Easy, So Delicious

I am a huge fan of pulled pork. It’s super easy to prepare and always impresses. Even though this bad boy is insanely easy to prepare.

I normally cook up huge pork, then vacuum seal it into smaller portions. I love the shit out pulled pork burgers and tacos, even better when you can indulge in this throughout the week with no work. With pulled pork burgers

I normally make my own onion rings. Slice up an onion, crumb and deep fry in coconut oil. The softness of the bun, juiciness of the pork and crunch of the onion ring go perfectly together. Definitely give it a go!

Pork shoulder – 2.5kg (slightly smaller than I normally use)

Ingredients:

Dry rub: maker up enough to cover your pork. You can play with how hot you want it by adding more or less sweet paprika and Cajun.
Onion powder
Garlic powder
Sweet paprika
Cajun
Mustard powder

Sauce:
Tomato paste – 3 tablespoons
Worcestershire sauce- 6 tablespoons
Honey – 2 tablespoons
Whole grain mustard – 1 tablespoon
Sweet paprika – 2 teaspoon
Powdered onion – 2 tablespoons
Onion flakes – 1 tablespoon
Powdered garlic – 2 tablespoons
Pork Juice – as much as you like, to get to your desired consistency (leave this to the very end when getting the pork out of the pot) I personally like a bit thicker sauce, keeps it from going too mushy.

Method:

Rub your pork in the spices the night before you want to cook the pork, so those flavours really settle into the meat. I take the cap (the top fatty part of the pork) off and leave that to cook another day in another way. I don’t believe the pork needs extra fat as it has enough throughout it. Rub your spices all over your pork, really working it into every crevasse. Wrap up your pork in glad wrap and pop into the fridge overnight.

The next day: Pre-heat your oven to 100 C, fan forced. Slightly

oil the bottom of an oven safe pot and place your pork into the pot. Put the lid on and leave the pork in the oven for 8-9 hours. Make up your sauce during this time and pop in the fridge.

I check on my pork every hour or so and baste it in its own juices. When it is literally falling apart (test with 2 forks), take it out and shred it. Make sure you keep the juice from the pot for your sauce. Add your pork back to the drained pot and pour in you sauce, mix up and serve!

Pulled Pork Tacos and burgers go amazingly with an icy cold beer! Link Categories