FINISHING SAUCE FOR PULLED PORK RECIPES

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BBQ PULLED PORK SANDWICH RECIPE | BBC GOOD FOOD



BBQ pulled pork sandwich recipe | BBC Good Food image

Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce

Provided by James Martin

Categories     Dinner, Main course

Total Time 4 hours 55 minutes

Prep Time 25 minutes

Cook Time 4 hours 30 minutes

Yield 8

Number Of Ingredients 9

2 onions , sliced
3 bay leaves
1 tbsp each mustard powder and smoked paprika
1.5-2kg/3lb 5oz-4lb 8oz) pork shoulder , boned with rind attached and tied (ask your butcher to do this)
140g tomato ketchup
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
3 tbsp soft dark brown sugar
2 French stick , sliced into rolls, and coleslaw, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead – simply cover the tray in foil and chill until ready to barbecue.
  • Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
  • Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
  • Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.

Nutrition Facts : Calories 520 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.1 milligram of sodium

SLOW-ROASTED PULLED PORK RECIPE | MYRECIPES



Slow-Roasted Pulled Pork Recipe | MyRecipes image

The slow cooker makes easy work of this pulled pork recipe. Serve on hamburger buns, if desired, for a hearty and satisfying sandwich.

Provided by David Bonom

Yield 16 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)

Number Of Ingredients 20

Pork:
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dry mustard
½ teaspoon ground chipotle chile pepper
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
Cooking spray
2 cups water, divided
½ cup apple cider vinegar
⅓ cup ketchup
Sauce:
¾ cup apple cider vinegar
½ cup ketchup
3 tablespoons dark brown sugar
2 teaspoons smoked paprika
1 teaspoon chili powder

Steps:

  • To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
  • Preheat oven to 225°.
  • Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
  • Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
  • Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
  • To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.

Nutrition Facts : Calories 283 calories, CarbohydrateContent 8.1 g, CholesterolContent 90 mg, FatContent 15.4 g, FiberContent 0.4 g, ProteinContent 26.2 g, SaturatedFatContent 5.5 g, SodiumContent 402 mg

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