Pulled pork with barbecue sauce

Pulled pork with barbecue sauce

It's simple to serve the tenderest pork with our slow-cook recipe.

By , 21 September 2015
Pulled pork with barbecue sauce
  • Ready in: 420 mins
  • Serves: 6
  • Price: £1.61 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    16.1g
    23%
  • Saturates med
    4.7g
    24%
  • Sugars high
    29.8g
    33%
  • Salt high
    2.6g
    43%
  • Energy 2252KJ 538KCAL
    27%
of your reference intake.
Typical energy values per 100g: 2252kJ/538kcal.
Ingredients
  • Butcher's Selection Boneless Pork Shoulder Joint (about 1.8kg)
  • 2 level tsp Asda Smoked Paprika
  • 1 level tsp Colman's Mustard Powder, plus 1/2 tsp for the barbecue sauce
  • 1 level tsp brown sugar, plus 2 tbsp for the barbecue sauce
  • 2 tbsp sunflower oil
  • 600ml apple juice
  • 1 red onion, chopped
  • 200g Asda Tomato Ketchup
  • 75ml cider vinegar
  • 4 tbsp Asda Sweet Chilli Sauce
  • 2 tbsp Worcestershire Sauce
  • Burger buns, to serve
  • Coleslaw, to serve
Method
  • Mix 1 level tsp each of the paprika, mustard powder and brown sugar with half of the sunflower oil and a generous pinch of salt to make a marinade.

  • Pre-heat the oven to 150C/130C Fan/Gas 2.

  • Rub the marinade over the meat but not over the rind. Put the joint into a small roasting tin, skin-side up. Pour half of the apple juice into the roasting tin around, but not over the pork.

  • Cover the roasting tin with foil, sealing it tightly over the edges and leaving enough room around the joint for the air to circulate. Put it in the oven and leave to cook for 6 hours.

  • Carefully remove the foil and pour off some of the liquid. Increase the oven temperature to 220C/200C Fan/Gas 7. Return the pork to the oven and cook, uncovered, for another 20-25 minutes, to crisp the rind.

  • While the pork's cooking, make the barbecue sauce. Heat the remaining sunflower oil in a saucepan, add the onion and fry until soft. Add the tomato ketchup, cider vinegar, sweet chilli sauce, Worcestershire sauce, and the remaining brown sugar, apple juice, paprika and mustard powder. Simmer uncovered, for 30 minutes, stirring often.

  • Pull the cooked pork into shreds using forks. Serve in burger buns along with the barbecue sauce and some coleslaw.

    Cheat: Using a ready-made marinade is an easy way to cut prep time. The meat still has to be slow-cooked but you can get out of the kitchen fast.


    Buy: If you haven't got long until dinnertime, try our pre-cooked pork shoulder joint, which has been marinated in a smoky barbecue seasoning. All you have to do is pop it in the oven for 50 minutes to heat it through and serve with coleslaw in a burger bun.