Welcome to Tiki G’s first post in my savoury corner! I’ll be bringing you the odd recipe from both my everyday cooking and special occasion entertaining! Whilst the wonderful Zobird loves baking and sweet things, I like cooking real dinners and savoury delights. This one is one of our absolute favourites from our trips to the States, moist pulled pork smothered in a vinegary BBQ sauce, fantastic party food which I made for our recent Engagement party! It went down a storm and I’ve been pestered for the recipe ever since, so here it is!
- Shoulder of pork – I used four 2.5lb joints, so 10lb in total – you could half the below for smaller joints
- 6 tablespoons of hot pimenton (smoked paprika)
- 6 tablespoons of course sea salt
- 2 tablespoons of soft brown sugar
- 2 tablespoons of garlic powder
- 2 tablespoons of dry mustard powder
Vinegar BBQ Sauce
- 1 1/2 cups cider vinegar
- 2 cups tomato ketchup
- 1 cup american yellow mustard (not hot English!)
- 2/3 cup soft brown sugar
- 4 garlic cloves very finely chopped
- 2 teaspoons table salt
- 2 teaspoons cayenne
- 1 teaspoon ground black pepper
- A little or lots of Louisiana-style hot sauce to taste!
Method – Dry Rub and Pork
- Combine all of the dry rub ingredients in a bowl and stir together with a fork
- Take your pork shoulder(s) and put into a large roasting tin. I like mine extra-trimmed with no skin and hardly any fat showing on the outside.
- One by one (or just one if that’s all you’ve got!) take some dry rub and coat the pork liberally all over, top and bottom, working into all the creases in the meat. Use up all of your dry rub evenly across the joints or use it all up on the single large joint. Put these into the fridge for as long as you can, preferably overnight but an hour upwards will be fine.
- Pre-heat your oven to about 130-140 degrees Celsius.
- Put your pork uncovered on the middle shelf of the oven with another roasting tin with about an inch of water in it on the bottom shelf below, this will keep the meat nice an moist.
- Roast for 4 to 5 hours, keep checking until its past 70 degrees Celsius in the centre (if you don’t have a meat thermometer I suggest you leave the computer immediately and rush to the shop to buy one, everyone loves kitchen gadgets!). If you are roasting a massive 10+lb’er you might need even longer!
- Put the pork to one side to rest for at least 15 minutes
I’m afraid from here on in I have no pictures for you, unfortunately I was a little too busy entertaining (read drinking Heineken) to remember to take any more….
Method – BBQ Sauce
- Combine all of the wet ingredients (apart from the hot sauce) and garlic in a saucepan over a medium heat. Make sure the garlic doesn’t go in first and catch on the bottom of the pan or it’ll taste bitter.
- One by one add you dry ingredients, whisking them in gently until combined. I put the sugar in last.
- Keep the heat at a level where the sauce isn’t boiling/simmering, you want it to be cooking gently for about 10 minutes or until the sugar is completely dissolved.
- Taste the sauce, how spicy is it? How vinegary? I like mine with a spicy edge and a vinegary twang. The recipe I based this on use twice as much vinegar, it would have blown your head off! Add a little more sugar if its too sour for you and then add hot sauce to taste.
- Shred or ‘pull’ the pork with two forks, be aware this can take ages if you’ve got lots like I did!
- Put all of the pork into a big bowl and pour over half the sauce then mix it all together.
- If the pork needs it, add some more sauce so it’s all coated.
- Put the rest of the sauce in a smaller bowl with a spoon to serve
- Cut some burger buns, take a big spoon of pork, add more sauce on top if required and then dump a generous spoonful of coleslaw (home made is lovely, we made appleslaw for it) on top and eat as soon as possible!