Slow Cooked Pulled Pork
Ingredients
- 2 kg pork shoulder in large chunks. Remove all visible bits of fat
- 4 cups smooth psssata
- 4 cloves garlic, crushed
- 1 tbsp mustard powder
- 1/4 cup balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 cup honey
- 1 tsp salt
- 2 tbsp tomato puree
- 1 cup water
Preparation
Preheat oven to 165C ?Put a little oil into a pan and sear the pork on all sides. Do this in batches to make sure you get a brown seared colour on each piece of pork. This will give your final dish so much flavour ?In a large ovenproof dish, mix all the other ingredients and combine well
Add the seared pork into the big dish with the sauce ?De-glaze the pan you seared the pork in by pouring a little water into it and using a wooden spoon scrape off any bits that are on the bottom of the pan. Pour this into with the pork and sauce ?Give it all a stir and cover with foil ?Cook for about 6-8 hours, till the pork pulls apart easily and the sauce is deliciously thick. Every couple of hours take it out of the oven, give it a mix and remove any bits of fat you see. The last couple of hours you’ll need to pay closer attention and check it more frequently so it doesn’t burn. ?Also, if it’s looking too dry before the pork pulls apart, add a little more water and stir through. ?Serve with buns, coleslaw and corn on the cob. Also delicious over a baked potato