I’ve just installed a great new plugin here that makes it easy to add and keep track of recipes. It’s written by the guys at GetMeCooking and more info in the plugin can be found here. Here’s one to start off with…
Pulled pork baps
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| Serves | 6 |
| Prep time | 12 hours |
| Cook time | 5 hours |
| Total time | 17 hours |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Serve Cold, Serve Hot |
Slow cooked pulled pork, cooked in a homemade bbq sauce. Ideal served warm in baps but would also work well served with rice or potatoes.
Ingredients
- 1.2kg Pork shoulder
- 1/2 Medium Onion, finely chopped
- 3 cloves Garlic
- 100ml Tomato ketchup
- 50ml BBQ sauce
- 100ml Orange or apple juice
- 50ml White wine vinegar
- 50g Brown sugar
Optional
- 1 tablespoon Wholegrain mustard
- 1 Chilli, chopped
Note
This is a great recipe which at first glance looks like it takes a lot of time and effort to make. However, the time spent actually doing stuff is minimal and the meat spends most of its time either marinating in the fridge or cooking slowly in the oven. It should make enough for six baps, or four if you’re feeling hungry. Note that all the ingredients are approximate – if you prefer your bbq sauce hotter/milder/sweeter/more tangy then feel free to adjust the amounts accordingly.
Directions
| Mix all the above in a large bowl and put in your shoulder of pork, making sure it’s all covered in lovely marinade. Cover it with some clingfilm and leave it in the fridge overnight. The following morning, pop it all in a casserole dish with a lid on and put it in the oven at a nice low 150C for 4 hours. After 4 hours, admire the smell in your house, take out the shoulder of pork and put to one side and pour out all the juice into a jug. With a pair of forks shred up all the meat and put it back into the empty casserole dish. Chuck out any big bits of fat or rind. Spoon some of your sauce over the shredded pork in the casserole dish – about a third of it – just enough to keep the meat moist but you don’t want it swimming in liquid. Put the lid back on and put it back in the oven (at 150C) for another hour. Check the meat half way through this step to make sure the meat isn’t drying out and getting tough. The remaining sauce in the jug will be quite thin and runny, so bring it to a gentle boil in a saucepan and let it bubble for about 10 minutes until it’s nice and thick. It’ll thicken even more as it starts to cool. That’s pretty much it. Serve up your pork into nice soft white baps, top with the homemade bbq sauce. Lovely. | |
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