Here is a recipe that I have started to cook this year and has had rave reviews from our friends and family. You should only attempt it when you have a day in the garden planned – not that it is difficult, you just need time to get the best results.
Traditional BBQ pulled pork is so tasty you almost feel you are in New Orleans as you eat it. I suggest you get some great ‘Pão Tigre’ buns to serve with the pork.
It is great accompanied by some grilled and slightly blackened corn on the cob (with a good knob of butter on top) and a simple green salad. As I say, it is so simple that within a few minutes you can just sit back, sip a glass of Rosé and read a good book.
▪ ¾ cup tomato ketchup
▪ ¾ cup water
▪ ¼ cup vinegar (apple cider or white wine or can use lemon juice)
▪ 1 teaspoon salt
▪ ¼ teaspoon freshly ground pepper
▪ 1 teaspoon paprika
▪ 1 teaspoon dried mustard powder
▪ ¼ teaspoon ground cumin
▪ 1 ½ tablespoons Worcestershire sauce
▪ 1 teaspoon chili powder
▪ 1 tablespoon brown sugar
▪ ½ cup minced onion
▪ 1 clove minced garlic
▪ 1.5kg to 2 kg boneless pork shoulder (but any inexpensive cut you like is fine)
1. Combine ingredients for BBQ sauce in saucepan, and simmer 20 minutes.
2. Place the pork in an ovenproof dish and pour the sauce over the meat.
3. Prepare your BBQ for indirect cooking by moving the charcoal to the opposite side of the BBQ to where you intend cooking the meat. Or if you are using a gas barbecue, light a single burner opposite to where you place the meat. You need to get up to a temperature with the lid down of around 160 to 180 degrees.
4. If you are cooking on charcoal, you will have to top up the charcoal probably a couple of times during the cooking process.
5. Cook on this low heat for 4 hours or until it is falling apart. Make sure you baste the meat with the sauce from time to time.
6. Shred the meat and mix back into the now thick and awesome tasting sauce.
7. Pile on the rolls which you should lightly toast on the BBQ just before serving.
8. Eat with lots of napkins and prepare for a taste somewhere Memphis and Texas!
By Chris Winstanley
Article supplied by Chris Winstanley from outdoor living store Moveison