Pulled Pork

One of my sister's (and her husbands) absolutely favourite things that she tried during her year in Canada was a Pulled Pork Sandwich! I have to say I can't blame her as you can't go wrong with the combination of succulent slowly cooked pork shredded into pieces then mixed with a delicious tangy barbecue sauce. Add it to a roll then top with some crunchy coleslaw and you have the most amazing meal!

Since she loves it so much I had to include it in our Harry Potter Grand Feast for her Hen Party which was a feast made up of some of her favourite dishes along with some slightly more whimsical HP inspired dishes (which will follow over the next few weeks!). For the party I made individual small rolls rather than the full ones pictured here as there was so much other food, it seemed right to keep things bite-sized!

The inspiration for this recipe came from Verses from my Kitchen which in turn came from Trish Magwood's book “My Mother's Kitchen”. I changed a few things to better suit our tastes and toned down the spice a little for Wee One (feel free to up it if you prefer more of a kick) and I love how it tastes. I also cook mine in the oven since I don't have a slow cooker but you could easily cook it in a slow cooker if you have one. Either way you will end up with the juiciest most succulent pork that is impossible not to pick away at as you are getting everything together!! The recipe for the sauce makes more than you will need but since I like a lot of sauce I tend to just serve some extra on the side for those that want it. Final note: for a crowd double the recipe for the pork but keep the sauce the same – you just won't have any extra!

Lauren this one is for you and Billy – now you can start using some of your beautiful new wedding gifts and enjoy some Pulled Pork back in Scotland!

3-4 lb pork butt or shoulder

250ml ketchup

250ml apple juice

125ml water

3 tbsp soft brown sugar

3 tbsp Worcestershire sauce

2 tbsp smoked paprika (sweet)

1 tbsp chilli powder

1 tbsp onion powder

1 tbsp garlic powder

Freshly ground black pepper

Salt

Tangy BBQ Sauce:

125ml tomato ketchup

200ml cider vinegar

250ml BBQ Sauce

3-5 tbsp soft brown sugar

1 tbsp English mustard powder

1 tbsp lemon juice

1-2 cloves of garlic, crushed

pinch of cayenne pepper (optional)

Salt & pepper

To Serve:

Fresh soft rolls (buns)

Coleslaw  (or you can use your favourite bought coleslaw)

Pre-heat the oven to 300F/ 150C.*

Remove some of the fat from the pork (just any major bits) then put the pork in a large oven-proof casserole dish (dutch oven). In a bowl mix together the remaining ingredients for the pork then pour over the pork. Lift up the pork slightly and pour some of the marinade into the bottom of the casserole so that it's covered. Top with the remaining marinade making sure the pork is well covered.

Cook in the oven for 5-6 hours, checking and basting every so often. After 5 hours check to see how tender it is....it should literally fall apart without any effort. If need be cook for another hour or until falling apart and tender.

While the pork is cooking make the sauce by combining everything together in a pan. Start by adding 3 tbsp of sugar adding the extra if needed. Mix well and bring to a simmer. Leave for 5 minutes to gently cook then remove from the heat.

Once the pork ready remove from the oven and allow to cool sightly before shredding with some forks or if you prefer your hands! Remove any pieces of fat that you come across. When you are ready to serve re-heat the sauce slightly so that it is warm but not hot. Add as much sauce to the pork as you like then pile onto your rolls and top with some crunchy coleslaw. Serve any extra sauce on the side for dipping. Perfect!

*If you prefer you can make this in a slow cooker. To do so simply follow the instructions but place all of the marinade ingredients and the pork in a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours or until the pork falls apart when you touch it. Continue with the recipe as above.