Pulled pork with barbecue sauce

Name: Pulled pork with barbecue sauce | Asda Good Living
Total time: 7 h 10 min
Yield: 6
Cuisine: American
Ingredients: Butcher's Selection Boneless Pork Shoulder Joint (about 1.8kg); 2 level tsp Asda Smoked Paprika; 1 level tsp Colman's Mustard Powder, plus 1/2 tsp for the barbecue sauce; 1 level tsp brown sugar, plus 2 tbsp for the barbecue sauce; 2 tbsp sunflower oil; 600ml apple juice; 1 red onion, chopped; 200g Asda Tomato Ketchup; 75ml cider vinegar; 4 tbsp Asda Sweet Chilli Sauce; 2 tbsp Worcestershire Sauce; Burger buns, to serve; Coleslaw, to serve

It's simple to serve the tenderest pork with our slow-cook recipe

By Asda Good Living,21st September 2015

(34 votes)

Cook: 7 Hours 10 Mins

Serves: 6

Price: £1.61 per serving

Nutritional Information

Each 100g serving contains

Energy
2252kj
538kcal

27%

Fat
16.1g

Med
23%

Saturates
4.7g

Med
24%

Sugars
29.8g

High
33 %

Salt
2.6g

High
43%

of your reference intake.
Typical energy values per 100g:
2252kj/538kcal

Ingredients

Butcher's Selection Boneless Pork Shoulder Joint (about 1.8kg)

2 level tsp Asda Smoked Paprika

1 level tsp Colman's Mustard Powder, plus 1/2 tsp for the barbecue sauce

1 level tsp brown sugar, plus 2 tbsp for the barbecue sauce

2 tbsp sunflower oil

600ml apple juice

1 red onion, chopped

200g Asda Tomato Ketchup

75ml cider vinegar

4 tbsp Asda Sweet Chilli Sauce

2 tbsp Worcestershire Sauce

Burger buns, to serve

Coleslaw, to serve

Method

Mix 1 level tsp each of the paprika, mustard powder and brown sugar with half of the sunflower oil and a generous pinch of salt to make a marinade.

Pre-heat the oven to 150C/130C Fan/Gas 2.

Rub the marinade over the meat but not over the rind. Put the joint into a small roasting tin, skin-side up. Pour half of the apple juice into the roasting tin around, but not over the pork.

Cover the roasting tin with foil, sealing it tightly over the edges and leaving enough room around the joint for the air to circulate. Put it in the oven and leave to cook for 6 hours.

Carefully remove the foil and pour off some of the liquid. Increase the oven temperature to 220C/200C Fan/Gas 7. Return the pork to the oven and cook, uncovered, for another 20-25 minutes, to crisp the rind.

While the pork's cooking, make the barbecue sauce. Heat the remaining sunflower oil in a saucepan, add the onion and fry until soft. Add the tomato ketchup, cider vinegar, sweet chilli sauce, Worcestershire sauce, and the remaining brown sugar, apple juice, paprika and mustard powder. Simmer uncovered, for 30 minutes, stirring often.

Pull the cooked pork into shreds using forks. Serve in burger buns along with the barbecue sauce and some coleslaw.

Cheat: Using a ready-made marinade is an easy way to cut prep time. The meat still has to be slow-cooked but you can get out of the kitchen fast.

Buy: If you haven't got long until dinnertime, try our pre-cooked pork shoulder joint, which has been marinated in a smoky barbecue seasoning. All you have to do is pop it in the oven for 50 minutes to heat it through and serve with coleslaw in a burger bun.