Save to your scrapbook
Easy Carolina-style pulled pork
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1.5kg skinned pork shoulder, (from the meat counter)
2 tsp sea salt
1 tsp ground black pepper
100ml Aspall Organic Cyder Vinegar
1 tbsp light brown soft sugar
½ tsp chilli flakes
½ tsp Tabasco sauce
½ tsp sea salt
½ tsp ground black pepper
1. Preheat the oven to 160°C, gas mark 3. Remove any string from the pork and rub all over with the salt and pepper. Place in a roasting tin and cover tightly with foil. Roast for 2 hours, then uncover and baste with the juices. Re-cover and roast for another 2 hours until there is no pink meat and the juices run clear.
2. Remove the foil and carefully lift the pork onto a plate. Skim off any excess fat from the tin, but leave any roasting juices (add a splash of water to loosen if needed). Return the pork to the roasting tin and shred with 2 forks, turning the meat in the juices.
3. Warm the sauce ingredients together in a small pan over a low heat until the sugar dissolves. Pour over the pork and toss together. Serve with coleslaw and baked sweet potatoes, if liked, or piled into buns.
If a whole pork shoulder is not available from the meat counter, use the same weight in shoulder steaks instead.
This recipe appeared within the August 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per serving (8) 1812kJ
This recipe was first published in July 2018.