Wednesday, 20 July 2016
BBQ Pulled Pork - finished on the barbecue
I've made pulled pork in the slow cooker before with barbecue sauce flavour, but I've never actually done it on the barbecue.
I found a recipe booklet in my cupboard called 'pulled pork for lazy days' from the Agriculture and Horticulture Development Board - I have no idea where I got it from. It includes recipes like chilli con carne pulled pork and pulled pork Middle Eastern flatbreads but I decided to start with the basics and make the BBQ pulled pork rolls. It takes about 6 hours to cook on a low heat in the oven and then you finish it off on the barbecue - though that last part is optional. The weather turned out to be not very good that evening so we didn't put the barbecue on in the end!
To serve 6 (with leftovers), you need:
1.6kg pork shoulder
2 tsp sea salt
2 tbsp. dark brown sugar
1 tbsp. smoked paprika
2 tbsp. American mustard
6 bread rolls to serve
Preheat oven to 220C, fan 200C, has 7. Line a roasting tin with a sheet of foil large enough to go over the top of the meat as well as underneath. Remove the string from the pork shoulder and unroll and put it in the tin on the foil; fold the rest of the foil as you don't want to cover the meat just yet.
Mix the salt, sugar, paprika and mustard. Rub half the mixture over the pork and reserve the rest. Put the pork in the oven for 30 minutes to brown.
After 30 mins, turn down the oven to 150C, or 130C fan (Gas Mark 2). Take the tin out of the oven and fold the rest of the foil over the pork, return to the oven and cook for about 6 hours.
For the last 30 mins of cooking transfer the foil-wrapped pork to a hot barbecue. To serve, carefully unwrap the foil and pull the meat apart with two forks and stir in the rest of the rub mix.
Serve in bread rolls. I found this pulled pork a little dry compared to the ones I did in the slow cooker but the meat was really tender and if the weather had been good enough to finish it off on the barbecue I think it would have been even better!