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A simple, delicious pulled pork recipe that makes your whole house smell like heaven.
Ingredients
- 3 tbsp table salt
- 3 tbsp cane sugar, or brown sugar
- 3 tbsp ground cumin
- 3 tbsp coriander powder
- 2 tbsp rosemary
- 2 tbsp paprika
- 1 tbsp mustard seeds
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Madras curry
- 1 tbsp cayenne pepper
- 0.5 tbsp cinnamon
- 1 kg pork shoulder, or neck
- 50 ml mustard, or 1/2 a tube
- 200 ml BBQ sauce, or 1/2 bottle, or 250g
Preparation
- Mix salt and spices together in a bowl.
- Cover meat in mustard, then cover with spices.
- Tightly wrap the meat in cellophane, and refrigerate for 12 to 24 hours.
- Preheat oven at 110ºC with fans and top/bottom heating.
- Put meat on a grill, with something under it to collect the dripping fat.
- Cook meat until internal temperature is 92ºC, roughly 7 hours for 1 kg of meat.
- Take the meat out of the oven, rest it in its juice, loosely cover it with tinfoil, and let it rest for around 20 minutes.
- Pull apart with forks, and mix half a bottle of BBQ sauce into the meat.
- Serve on burger buns with pickles and coleslaw, put in a quesadilla, or eat right out of the fridge like an animal.
This is a very easy pulled pork recipe, but it's absolutely delicious. I can't stop picking bits of it directly from the fridge. It's very similar to the original recipe (in German). For the BBQ sauce, I use regular HP sauce, or Jim Beam Smoky Barrel. Both can be found in European supermarkets.
A few notes about making pulled pork: