Lizzie’s Dirty Granny Pulled Pork

Pulled meats are a relatively new phenomenon here in Australia and as more and more trendy cafes and bars are offering Pulled Pork Sliders or Pulled Lamb Buns on their menus we thought we would have a bash at making it at home.   Wow – are we glad we did because this is the most wonderfully delicious way of cooking meat I have yet found.

So easy and with so very little effort involved, we will be trying all the variations we can in the future.  This is an adaption to a recipe I found on-line for Texas Style Pulled Pork.

Tip 1: Always use American BBQ Sauce which is different to the rather bland stuff we get in Australia. I used Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce and this was a big winner. USA Foods in Moorabbin stock everything you could possibly desire from The States and you can also buy online. Some Aldi stores also have an “American Section” and stock Sweet Baby Rays products as well.

Tip 2: You can substitute chicken stock for the cider if you wish

Tip 3: The leftover meat can be frozen if desired. Being only two of us we can’t eat a whole roast pork in one sitting!

Tip 4:  You can substitute soft tacos or tortillas for the bread…

Pulled Pork 2

Pulled Pork 4

The coleslaw adds a tangy, crunchy flavour and was wonderful.  I just bought a pre-prepared tub at the supermarket and it was delicious.

Pulled Pork 6

The next night we ate the meat in soft tacos or tortillas…  Freshly chopped coriander, lime, chopped avocado, chopped baby tomatoes, salsa and sour cream.  Roll up and stuff in mouth – try stopping at just one!

Ingredients:

1 pork shoulder roast

1 teaspoon olive oil

1 cup barbecue sauce

½ cup apple cider vinegar

¼ cup brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra-large onion, chopped

2 large cloves garlic, grated

1 ½ teaspoons dried thyme

1 stubby Dirty Granny Cider

Soft buns split and buttered

Coleslaw (optional)

 

Method:

Trim the meat of any large pieces of obvious fat such as the rind

Mix thoroughly together in a bowl the next eleven ingredients

Place the pork in a dutch oven or cast iron pot

Pour over the sauce and using your hands massage well into the meat

Cover with a tight-fitting lid and cook in a hot oven – around 220c fan-forced for 30 minutes

Remove from oven and check give a bit of a stir. The sauce will be bubbling and will have thickened a bit

Place back in the oven and lower heat to 110-120c

Slow cook for around 6-7 hours checking occasionally and spooning over the sauce

When the meat is fall apart tender remove from the oven dish and place in a roasting tray or a large plate

Using two forks pull the meat gently apart into strings and remove any bones

Tip the meat back into the oven dish and stir well into the sauce. The meat will soak up the wonderful juices

In the meantime, place your rolls buttered side down in a frying pan or griddle and toast the one side

Pile the meat on top of one half of the roll

Top with crunchy coleslaw and pop the top half of the roll on

 

Bon Appetit!  🙂

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