Slow-Cooked BBQ-Spiced Pulled Pork
Enjoy pulled pork on rainy days indoors with our spice blend and a slow cooker. Or you could barbecue it, if you like. Enjoy in buns or over jacket potatoes.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free, Freezable
10 mins
5–7 hrs
Easy
6
Sugars
13g
Kcal
756
Fibre
1g
Fat
45g
Protein
74g
Saturates
15g
Salt
0.7g
Carbs
14g
Info
Cooking time:
Prep time:
10 mins
Gluten-Free, Freezable
Difficulty:
Serves:
5–7 hrs
Easy
6
Info
10 mins
Prep time:
Cooking time:
5–7 hrs
Difficulty:
Easy
Serves:
6
Gluten-Free, Freezable
Sugars
13g
Fibre
1g
Protein
74g
Salt
0.7g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free, Freezable
10 mins
5–7 hrs
Easy
6
Sugars
13g
Fibre
1g
Protein
74g
Salt
0.7g
Info
Prep time:
10 mins
Cooking time:
5–7 hrs
Difficulty:
Easy
Serves:
6
Gluten-Free, Freezable
Kcal
13g
Fat
45g
Saturates
15g
Carbs
15g
Ingredients:
• 2½ kg boneless pork shoulder
• 1 quantity of ultimate BBQ spice blend
• 2 bay leaves
• 3 tbsp cider vinegar
• 3 tbsp light brown soft sugar
• 6 tbsp BBQ sauce (gluten-free, if needed)
Instructions:
1. Heat the oven to 150C/130C fan/gas 2 or set the slow cooker to low. If the pork is tied, remove the string. Rub the spice blend all over the pork and season. Place the pork in a large flameproof casserole or the slow cooker, sprinkle over any remaining spice blend and the bay leaves. Pour in a mugful of water, cover with the lid, and cook for 5–7 hours, or until the pork can be shredded with a fork.
2. Lift the pork onto a plate. Remove and discard any skin and fat. Shred the meat using two forks, discarding any sinew. Put the casserole over a medium heat (or pour the liquid into a saucepan). Add the vinegar, sugar, and barbecue sauce. Simmer until the liquid has reduced and is glossy, about 15–20 minutes.
3. Mix the meat through the sauce. Serve in buns or over jacket potatoes. Once cooled, keeps chilled for 48 hours or frozen for three months.