I have just come across this recipe on my Facebook page and it made my mouth water. I have heard of ‘pulled pork‘ before but what made this more special is that it is from a local Chef, Brendan and he works at a great country pub The Stirling Hotel in the Adelaide Hills in South Australia.
I am going to head there to try this as soon as possible
You will need to start this recipe a day ahead
You will need:
1 x skinless de-boned pork shoulder
1 tablespoon chilli powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 cup olive oil
4 cups ketchup
2 cups water
4 cups chicken stock
2 cups apple cider vinegar
10 tablespoons light brown sugar
10 tablespoons white sugar
1 tablespoon fresh ground black pepper
1 tablespoon onion powder
1 tablespoon ground mustard seed
2 tablespoon lemon juice
4 tablespoon Worcestershire sauce
- Heavily score the pork, rub in spice mix and allow to marinate for 24 hours.
- Completely cover pork with liquor and braise at 105 deg C for 8 hours.
- Allow to cool in liquor.
- Shred by hand, add a little of the braising liquor and season.
Pulled pork goes well in burgers with coleslaw, on nachos or with beans and eggs for breakfast.