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Easy smoky bbq pulled pork

By Nikki K on 18th Jun, 2017

Easy smoky bbq pulled pork

Method

  1. Preheat oven to 120⁰C (fan) or 130⁰C (conventional).
  2. You will need a large casserole pot with a lid that can be used both in the oven and on the hob.
  3. Place the pork shoulder into the casserole pot.
  4. Mix the smoky bbq sauce and apple cider vinegar and pour it over the pork shoulder.
  5. Massage the sauce mixture all around the pork shoulder, until completely covered covered.
  6. Put lid on casserole pot and place in oven for 6 hours.
  7. Every 2 hours take the pot out of the oven and turn the pork over to ensure even cooking.
  8. After 6 hours remove the pot from the oven and use a cooking thermometer to check internal temperature of the pork has reached 89⁰C (alternatively cut in half to check fully cooked).
  9. Transfer pork from pot to a plate.
  10. The sauce remaining in the pot should be fairly thick – but if it is watery, then simmer gently until it thickens.
  11. When the pork is cool enough to handle - use 2 forks to pull (shred) the pork meat apart on the plate.
  12. Transfer the pulled pork back into the pot and stir in the smoky bbq sauce into completely coated.  When ready to serve just warm through.

Recipe Notes

  • You can use boneless pork shoulder or with the bone in – as long as you have 1kg of actual meat.
  • This smoky bbq pulled pork makes excellent pulled pork sliders – just serve in brioche buns with Granny Smith apple and cabbage slaw.
  • For larger numbers just double the quantities – but you may need to cook it for an extra hour.
  • Pulled pork keeps well in the fridge for a few days  – just make sure you fully heat it through on a medium heat on the hob first.
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