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BBQ Pulled Pork

BBQ Pulled Pork

BBQ Pulled Pork

This is a simple pulled pork recipe that you leave in the oven for a few hours to slow cook to pull apart deliciousness. Matched with a creamy mayo slaw it’s just as good stuffed into a brioche bun as a tortilla.

Prep: 5 minutes
Cook Time: 4-5 hours
Serves: 6-10

Method

Pre-heat oven to 160 C. Place the onions and garlic at the bottom of a casserole dish. Place the pork on top, rub with salt.

Then in a bowl combine the lemon juice, orange or apple juice, tinned tomatoes and 1 1/2 cups of the BBQ sauce and remaining sauce ingredients. Season with pepper and salt. Pour it into the casserole dish over the pork. If you have time you can leave it to marinate for 20 minutes or even better overnight. If you don’t have time, it can go straight in the oven. Place the lid on the dish and put it in the oven for 4-5 hours until the pork is falling apart.

Remove from the oven and lift into a bowl. Discard the skin and remove the bone. Fold in a few extra tablespoons of BBQ sauce and pull the pork apart with a fork. Transfer to a serving dish with the remaining juices and scatter with chopped coriander.

For the slaw, combine all the ingredients together until mixed. 

Serve the pulled pork in brioche bun, tortillas or wraps with some slaw add extra coriander and BBQ sauce if you need to. 

Substitutions: If you don't have orange juice just use chicken or vegetable stock or even water in the same measure.

 

Ingredients

1 pork shoulder bone in, 1.5 – 3 kg

1 tsp sea salt

1 1/2 cups BBQ sauce (use your favourite we like Morepork BBQ Sauce or Rocket sauce)

1 can tinned chopped tomatoes

1 cup orange or apple juice

1 lemon, juice

1 white onion, roughly chopped

4 cloves garlic, peeled and chopped

Salt and pepper, to season

For the Simple Mayo Slaw:

½ green cabbage

¼ red cabbage

1 carrot, peeled and julienned

½ cup mayo

¼ cup wine vinegar

1 tbsp Dijon mustard

To Serve:

Brioche buns, tortillas or wraps

Fresh Coriander

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