Recipes Savoury Recipes

Recipes || BBQ Pulled Pork

Random tangent: happy Bonfire night everyone! Does anyone have any firework plans this evening?

Now back to our regularly scheduled programming: I don’t eat much meat. In fact I try to limit myself to only eating meat a few days a week. But I can’t resist the lure of a slow cooked meal. Be that a Sunday roast or a delicious brisket. So today, I’m bringing you a BBQ Pulled Pork recipe perfect to keep you warm on a cold fall night. 

BBQ Pulled Pork
Print
508 calories
118 g
0 g
3 g
9 g
1 g
516 g
2049 g
84 g
0 g
2 g
Nutrition Facts
Serving Size
516g
Amount Per Serving
Calories 508
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 2049mg
85%
Total Carbohydrates 118g
39%
Dietary Fiber 8g
33%
Sugars 84g
Protein 9g
Vitamin A
94%
Vitamin C
67%
Calcium
21%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 red onions, chopped
  2. 3 bay leaves
  3. 1 tablespoon of paprika
  4. 1 pork shoulder
  5. 140 g of tomato ketchup
  6. 4 tablespoons of red wine vinegar
  7. 1 tablespoon of Worcestershire sauce
  8. 3 tablespoons of dark brown sugar
  9. salt
  10. pepper
  11. bread rolls, to serve
  12. coleslaw, to serve if desired
Instructions
  1. Preheat your oven to 170 C. Leaving the strings on your pork shoulder, rub the paprika and a dash of salt and pepper into your meat. Cover your meat in foil and place in the roasting pan filled with at least 200 mL of water. Cook for an hour and a half.
  2. When that hour and a half is up, remove your pork from the oven (keeping the oven on) and take the foil off. In a small bowl, combine the ketchup, red wine vinegar and dark brown sugar. You won't be able to pull your pork at this stage but you should be able to break it up into chunks. Do so and add in your red onions and bay leaves. Then top with half of your BBQ mixture (the ketchup, red wine vinegar creation), and spread evenly over everything. Cover your whole pan in foil and return to the oven for an hour. Place the other half of your BBQ mixture in the refrigerator.
  3. After that hour is up, you should be able to pull your meat easily using two forks. (If not, return it to the oven for 15-20 more minutes.) Once you've pulled all your pork, remove the bay leaves and cover evenly with the remaining BBQ sauce. Recover the pan with foil and return to the oven for a final 30 minutes.
  4. Make pulled pork sandwiches with a side of coleslaw to serve.
Notes
  1. The ingredients I used are in exact quantities to the original recipe sent to me by Homeserve. However, the directions listed above are different and are of my own.
beta
calories
508
fat
3g
protein
9g
carbs
118g
more
Rhyme & Ribbons http://rhymeandribbons.com/
dry rub

pulled pork dry rub
onions and bay leaves
pre pulling
pork and coleslaw
pulled pork and buns
pulled pork meal
pulled pork

The ingredients and initial recipe for this post were provided by Homeserve, but all edits to the recipe and opinions are my own.  You should click over because they have some other great recipes live on their site for their new online magazine, “Ketchup”. Or you can search the hashtag: #KetchupCreations 

What’s your favourite way to eat BBQ pulled pork? In tacos? Sandwiches? On its own?

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