Cooking: Pulled Pork (Not Barbecued)

One of my favourites when it comes to cooking BBQ-ish food at home is pulled pork.  Although I am certain that cooking something like this would be better on the smoker/barbecue, it isn’t always possible.  I know that many of the people reading this will barbecue rain or shine and although I will if the mood takes me… Most people wouldn’t.

 I would like to make it clear at this point that I am no expert in the kitchen or on the barbecue.  I am only a keen cook with a good love for barbecue food and these recipes only detail how I cook this particular meal.  If you have any tips or suggestions that might improve the recipe, I am more than happy to hear them. In any case, this is a great way to cook it at home.  Primarily because it’s pretty simple to make and the end results are delicious.

Ingredients.

1 Shoulder of Pork (times in this recipe are based on 2kg shoulder)

1 Roughly Chopped onion

1 garlic bulb cut horizontally

Salt

Pepper

Oil (I used sunflower oil)

Paprika (Mostly for colour) is optional.

My favourite BBQ Sauce (Click Here for the recipe)

Cider vinegar

Apple juice

Method.

  1. Place the pork shoulder into your baking tray and rub into it the oil, salt and pepper to taste.  You might also choose to add paprika, mostly to add colour to the pork.
  2. Surround the pork shoulder with the onion and garlic, also pouring over a good splash of both the cider vinegar and apple juice.  This helps stop the meat from drying out in the oven but is also important for basting throughout the process.  You could just spray it with the liquid but its better with the meaty juices.IMG_20150201_131240
  3. Place the pork shoulder into the pre-heated, oven turned up as high as it will go (probably around 220c).  As soon as the pork is in the oven turn it down to around 160c and cook for around 2 or 3 hours. Baste the meat in the juices from within the pan every so often.
  4. Turn the oven down to around 130-140c and cook for a further hour or until the pork shoulder seems tender.
  5. Remove the shoulder from the oven and wrap in foil, leaving the meat to rest and absorb it’s own juices for about 20-30 minutes.  If it’s too hot when you start to pull the meat apart it will dry up more quickly.IMG_20150201_174845IMG_20150201_170839
  6. Once the meat has rested, remove the hard skin on top (it’s probably not nice to eat) and use two forks to pull the meat apart before combining with the BBQ sauce.  If the sauce was prepared before cooking the pork and has been cooled/chilled.  Ensure that it is reheated safely before mixing into the meat.IMG_20150201_175748IMG_20150201_180104

If you do give this particular recipe a go please let me know what you though.  I would like to hear your thoughts.


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Written by Tomos Newland-Jones @MrNewland66

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