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