There are so many versions of Pulled Pork out there these days. There is something very comforting about the juicy meat, served in a lovely soft roll. It certainly takes us back to our time living in the Southern U.S. - the home of great BBQ! This recipe resorts to a traditional low and slow oven cook, it's finger lickin', juicy and oh so tender!
2.5K Boneless pork shoulder, fat removed
2 Tbsps olive oil
2 tsps paprika
2 tsps mustard powder
1 tsp garlic salt
1 tsp onion salt
Brioche Buns, Coleslaw, Pickles to serve.
Heat oven to 150c.
Rub the pork with the olive oil and sear, in a frying pan, until golden brown on all sides.
Mix the remaining ingredients together and rub all over the meat. Place on a wire rack in a roasting pan and pour in 1 cup of water. Cover tightly with foil.
Cook for 4-5 hours until falling apart. Shred the meat with forks. Pour the pan juices into a jug and skim off the fat. Combine 125ml of the juices with 4 Tbsps BBQ sauce. Pour over the meat.
Serve in Brioche buns, topped with coleslaw and pickles.
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