Chef Brendan’s Pulled BBQ Pork from The Stirling Hotel South Australia

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

Spice mix

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

Braising liquor

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

  1. Heavily     score the pork, rub in spice mix and allow to marinate for 24 hours.
  2. Completely cover pork with liquor and braise at 105 deg C for 8 hours.
  3. Allow to cool in liquor.
  4. 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.

pulled pork burgers

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