I don’t think I have ever met anyone (vegetarians excluded) who doesn’t like pulled pork. It’s so wonderfully easy to make too. I love being able to just chuck everything into a dish and pop it in the oven and let it do it’s thing. It means I can get on with other things without stuck in the kitchen all arvo. Be warned: this does take a long time to cook in the oven. You could also do this exact recipe and put it in the slow cooker in the morning before you leave for for work on LOW and then it will be ready to pull apart when you get home. I haven’t tried this recipe in the slow cooker though so let me know how you go.
Pulled Pork with BBQ Sauce
1.5kg pork shoulder chopped into small chunks or any pork cut good for slow cooking
Get your butcher to cut it up for you but make sure the chunks are no bigger than 2 inch chunks otherwise they will take longer to cook
1 1/2 tbsp Chinese 5 spice
1 tbsp fresh ginger, crushed
2 cloves garlic, finely chopped
1/4 cup white wine
1 1/2 tbsp apple cider vinegar
2 tbsp coconut aminos
1/2 cup tomato passata/tomato puree
juice of a quarter of a lemon
Himalayan or Celtic Seas Salt and pepper to taste
1 cup chopped spring onions or parsley to serve
BBQ Sauce to serve
Place all the ingredients (except the spring onions/parsley and BBQ Sauce) into a large baking dish and cover with aluminum foil to marinate for approx anywhere from 30 minutes to 4 hours.
Preheat the oven to 160°C and place the baking dish with the foil on into the oven for 3 hours.
Remove from the oven, take off the foil and using two forks, pull apart the pork. You can even use the back of the fork to squish down the meat and it should fall apart easily.
Don’t worry if there seems to be way too much liquid, when you have pulled apart all the pork, the meat will soak up all the juices.
Return to the oven uncovered (without the aluminum foil) and bake for a further 30-40 mins.
Remove form the oven and give it one last squish with the back of a fork and stir.
Sprinkle with chopped spring onions or parsley and serve with your favourite sides and my BBQ Sauce.
SUBS: You can substitute the coconut aminos for gluten free soy sauce or tamari but I highly recommend you eventually replace these products with coconut aminos. *Traditional soy sauce is made from soy beans which have been fermented for months = good! Westernised/modern soy sauces speed up this process, pasturise it (killing all the beneficial bacteria) and add colourings and flavouring to make up for the fact they haven’t made it the proper way = bad! If you have access to traditional soy sauce then great, but all the ones available at supermarkets are NOT!