Want to know how to make the very best pulled pork ever? You’ve come to the right place! I’m very excited to be sharing this recipe with you from one of my favourite bloggers, the lovely Alice at More Than Toast. Her recipe for frankly magnificent Pulled Pork, which she’s kindly given me permission to publish here on this blog, I’ve been cooking up since 2012 and I’m delighted to now be gifting it to readers of TIE. Thank you Alice!
Firstly, it’s bloody easy to make (winner). Secondly, it massively impresses at dinner parties (where people think you’ve slaved in the kitchen to create a culinary masterpiece, whereas actually… see first point). Thirdly, it tastes like absolute heaven. I can not recommend it highly enough. It is seriously THAT good.
Prep time is about 15 mins. Total cooking time is 6 hours.
- 2kg pork shoulder
- 2 onions, finely cubed
- 150ml Jack Daniels
- 100ml red wine vinegar
- 100ml malt vinegar
- 3tbsp ketchup
- 4 tbsp Worcestershire sauce
- 5 tbsp tomato purée
- 2 tbsp English mustard
- 1 tbsp Tabasco
- 1tsp ground paprika
- 1 tsp mustard powder
- 150g sugar
- 3 tbsp honey
- 2tsp salt
- Pre-heat the oven to 140 degrees C. In a very large oven-proof saucepan or casserole dish, add all the ingredients except for the pork and mix together well.
- Submerge the pork in the liquid and seal the top of the dish with two layers of tin foil, as well as the lid if there is one.
- Cook for 5 hours, turning the pork every hour and a half or so to make sure it’s evenly covered in the sauce.
- Remove from the oven, take off the tin foil and lid and replace in the oven. Cook for one further hour.
- Remove from the oven and shred – you should be able to do this with a couple of forks. Drizzle the sauce over and serve.
Try serving in homemade (or bought if you can’t be bothered) rolls or baps, with a side of coleslaw and chunky chips. Immense. If there are any leftovers, then eaten with avocado and sour cream and a sprinkling of cheese is another taste sensation to experience.