Pulled In Delicious Directions

Sublime.

It's really the only word I can think of to describe this insane Pulled Pork.

I got home yesterday and shuffled around while H kept suggesting things for dinner - including: WHITE RICE WITH CHICKEN IN A CAN. Haaaaaaaaaaahahahahaa - vomit.

I don't think he was serious but I can never be too sure.....

At 1820 I proudly declared that I wanted Pulled Pork. So H did some research and thought he could try reducing the cooking time so it would be ready for dinner.

We ventured out to buy ingredients. One glass of red later we started chopping for the marinade and vegetable stock*. I'd guess it was around 2000.

At 2230 I wasn't hungry anymore, the pork was no where even remotely finished so I announced that I was going to bed. 

H stayed up. Until 0300, looking after the pork, slowly cooking it.

When I got home from work, the Pulled Pork was ready.

I can't even describe how insane this pork is. 

It's sweet and salty and tart and tender......

Just try it.

Pulled Pork, of course!

1 Diced Onion

Butter

Cayenne Pepper

Paprika

Dried Oregano

Seeded Mustard

Caster Sugar

White Vinegar

Soy Sauce

Worcestershire Sauce

1 X tinned tomato

Salt and Pepper

Shoulder of pork - butterflied, sans the fat. Ask your butcher to do this!!!

Marinade:

Sweat 1 diced onion in 50g butter for 5 mins on lowest heat

Add 1 tbsp cayenne pepper, 1 tsp paprika, 1 tbsp dried oregano and 1 tsp seeded mustard.
Cook for a further 2 minutes

Add 4 tbsp caster sugar, cook for a further 2 mins

Add 100ml white vinegar
Turn heat to full
When boiling add 1 tin diced tomato, 1 tbsp Worcestershire Sauce, 30 mls Soy Sauce and season with salt and pepper.
Cook until combined and thick, (about 5 minutes)

Pour your marinade while hot over a butterflied pork shoulder and leave to marinate for 15 minutes.

Cook butterflied pork shoulder on hot A bbq until the outside begins to caramelize then remove from heat.

Place pork in pot with remaining marinade and 5lt vegetable/chicken stock.

Simmer covered on lowest possible heat for at least 5-6 hours,
check occasionally to ensure bottom does not stick.

After 5-6 hours, remove lid and cook on a medium heat, stirring frequently until meat is broken up and combined into a thick chunky sauce.

Serve with mash or in a soft bread roll with tasty cheese and wholegrain mustard.

*I've not included the vegetable stock recipe it was basically celery, carrot, chicken frames, salt and pepper. It was VERY quick to cook probably about half an hour at most.