Pulled Pork with Coleslaw

 

 

American BBQ couldn’t be more different from ours. A typical British BBQ generally consists of cooking meat as quickly as possible. Our climate leads to a mad overexcited rush to cook everything before the clouds inevitably return a few hours later. Burnt sausages and cautiously cooked chicken seem to feature all to heavily on our nations grills.

The Americans see BBQ as a marathon rather than the sprint that we so enjoy, a three day walk may actually be more accurate. BBQ in the states is about long, slow cooking. It’s not unusual for whole pigs to be smoked for a matter of days.

Unfortunately many American recipes just can’t be replicated over here, however I do believe you can make a fairly epic pulled pork using just your oven.

It does take a fair bit of time, between 8 to 14 hours depending on your oven but its certainly worth it.

Start with a good piece of pork shoulder (bone in) and then add your spice rub and let sit for at least 24 hours.

This is a rough recipe for about a 4kg piece of meat, adapt to whatever size you have.

  • 3 tablespoons brown sugar
  • 1 tablespoon of sea salt
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 teaspoon of mustard powder
  • 3 chipotle chillies (chopped as finely as possible, www.wellhungfood.com/home/cold-smoking/chipotle/)
  • 3 cloves of garlic (crushed)
  • 1 tablespoon smoked paprika

 

After at least a day of marinading throw the pork into an oven at 200 C. Immediately turn it down to 130 or a little lower if you can. Cook the pork until a probe reads 90 c. A good meat probe doesn’t cost a fortune and is the only way to cook a joint like this.

Once done shred the meat with two forks and leave in the fridge until needed (this is best done the day before)

Serve with coleslaw and bbq sauce. Normally this is eaten in white buns but I find small pitta bread work very well and are a huge amount of fun.

Coleslaw

Mix equal parts of green cabbage, red cabbage and carrots. The cabbage should be shredded, the best way to do the carrots is make strips with a peeler and then slice into thin slivers.

I used a 50/50 mix of creme fraiche and mayonnaise. Finely chopped capers and small amount of dijon mustard add a bit of interest.

 

BBQ Sauce

  •  1 shallot (chopped)
  • 3 cloves garlic (chopped)
  • 1 chipotle chilli
  • pint of passatta
  • 200g brown sugar (not the soft kind)
  • 2 tablespoons of honey
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of smoked paprika
  • half teaspoon of fennel seeds

 

Fry off the garlic and shallot in some olive oil. Once they have cooked through add the other ingredients. Simmer gently for 20 minutes and then blend.

 

 

pulled pork

 

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