Slow cooked spicy pepper pulled pork will have the whole family licking their lips! The meat is smokey but juicy and just works piled on baked sweet potatoes with coleslaw. The pork is cooked in a mixture of ketchup, vinegar, Worcestershire sauce and honey – this mix makes the pork juicy as well as tasty. If you want your pulled pork to taste extra smoky, cook it or finish it on the BBQ. Try this pork on baked sweet potatoes or burger buns and serve with crackling, coleslaw and rocket salad.
- 5kg boneless pork shoulder
- 1 pack Bart Smokehouse Barbecue Chipotle Rub
- 1tsp coarse black pepper
- 1tbsp oil
- 8tbsp ketchup
- 4tbsp cider vinegar
- 2tbsp Worcestershire sauce
- 1tbsp honey
Heat the oven to 220C, gas 7. Rub the pork skin with the chipotle mix, black pepper and oil. Put the pork onto a rack in a roasting tin and roast for 1 hr.
Meanwhile, mix together the ketchup, vinegar, Worcestershire sauce and honey.
Skim off any fat from the roasting pan juices and remove the crackling from the pork, then set aside. Pour the ketchup mixture around the pork and cover the tin with foil. Turn the oven down to 150C, gas 3 and continue to cook for 4hrs, or cook on a BBQ for an extra smoky flavour.
Put the cooked pork on a board and using two forks, shred the meat into small pieces. Stir the shredded meat back into the cooking juices, which should have reduced to a sauce.
Serve the meat piled into baked sweet potatoes or burger buns with crackling, coleslaw and a rocket salad, garnished with sliced chilli and some spring onion.
Any leftover pork can be stored in an airtight container in the fridge. Reheat thoroughly before serving.