This recipe is very similar to slow cooked pork shoulder in that it’s brilliant for a lazy summer Sunday and fits in around cricket matches, time spent trying to stay in control of the veg patch and long afternoons chilling in the Red Lion Beer Garden with a cider.
I cooked this once for a big crowd after the Chieveley Chicks 5k Race for Life, a 48 strong team of local girls running and supporting each other and then a celebratory gathering afterwards in the renamed “Ye Olde Pink Lion”. The pulled pork easily fed a big gang of mates and all their children in the garden later in the day, with very little effort and zero stress!
I did actually adapt the recipe slightly after a suggestion from the teenage boy, so will give Elliot credit for the smothering of Barbie sauce over the pork before you put it on the Barbie. Credit where credit is due!
It is a recipe that you need to start off the night before in the oven, and then transfer to the Barbie, but it’s simple, great value and delicious – after all who can refuse a pulled pork roll with extra Barbie sauce and a glass of ice cold cider in the Summer sun!
1 pork shoulder – bone in, about 3-4kg
4 tbsp. Dijon mustard
3 tbsp. red chilli flakes
For the sauce:
3 cloves garlic
1 can chopped tomatoes
2 tbsp. tomato puree
2 tbsp. honey
2 tbsp. wholegrain mustard
250 ml cider
2 tbsp. Worcestershire Sauce
1 tbsp. tabasco sauce
Salt & pepper
1. The night before take your pork shoulder and pat dry, and score the skin if not already done.
Smother with the mustard, and cover with the chilli flakes, then season well.
2. Put into the oven at 220c/425f/top of aga for 20-30 mins, check it’s not burning and if so cover with foil.
3. Turn the oven down to 150c/300f/bottom of aga, cover the pork with foil and leave to cook through slowly and gently overnight until the following lunchtime.
4. The following day make the Barbie sauce, just put all of the ingredients into a blender or food processor and blitz till you have a sauce, then add a little olive oil to a large non-stick frying pan and pour in the sauce and simmer gently for about 30 mins until cooked through and reduced.
5. Light your Barbie and when the coals are ready take the pork out of the oven and give it a good coating with the Barbie sauce then put it onto the grill racks and close the lid of the Barbie, continue to cook for another couple of hours over a gentle heat.
When you’ve had time to have a couple of ciders and the kids have exhausted themselves playing cricket/water fights/jumping in the paddling pool, then remove the pork and gently pull apart. Put into a large bowl and mix through the Barbie sauce. I always put a huge bowl of the pork on the table along with bowls of crusty rolls, coleslaw, rocket and a jugful of a favourite summer tipple.
Or if you want The Merry Kitchen to cook pulled pork (or any other dish) for you, please contact me!
The Merry Kitchen