Easy smoky bbq pulled pork
- Preheat oven to 120⁰C (fan) or 130⁰C (conventional).
- You will need a large casserole pot with a lid that can be used both in the oven and on the hob.
- Place the pork shoulder into the casserole pot.
- Mix the smoky bbq sauce and apple cider vinegar and pour it over the pork shoulder.
- Massage the sauce mixture all around the pork shoulder, until completely covered covered.
- Put lid on casserole pot and place in oven for 6 hours.
- Every 2 hours take the pot out of the oven and turn the pork over to ensure even cooking.
- 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).
- Transfer pork from pot to a plate.
- The sauce remaining in the pot should be fairly thick – but if it is watery, then simmer gently until it thickens.
- When the pork is cool enough to handle - use 2 forks to pull (shred) the pork meat apart on the plate.
- 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.
- 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.