Pulled Pork

Is there anything better than pulled pork? Even without a smoker, pulled pork can be easily achieved with just an oven. Overnight marinade is key, as is the long cooking process on low heat. The result is simply astounding. The pork is so soft that it falls apart in strands. This meat is amazing in a burger with BBQ sauce or topped with mash & grated cheese as a variation of cottage pie. It couples beautifully with coleslaw, the recipe for which I will post separately.

6 Servings

Ingredients:

1.5kg pork shoulder

2 onions, finely chopped

2 tbsp garlic powder

2 tbsp sugar

1 tbsp cayenne pepper

1 tbsp smoked paprika

1 tsp cumin

33cl amber beer

4 tbsp maple syrup (can be substituted with honey)

2 tbsp Worcestershire sauce

S&P

In a large, lidded casserole dish, combine all marinade ingredients & mix well. Add the pork, cover with the lid & refrigerate overnight so the meat soaks in all those flavours.

Heat your oven to 130c for fan assisted ovens & 150c for traditional ovens.

Place the casserole dish in the oven with the lid on for 5 hours.

Each hour, turn the joint over.

Once cooked, place the meat on a tray & pull it to shreds using 2 forks.

Add a couple of ladles of the cooking sauce & mix well.

Enjoy!