Pete’s pulled pork

Pete’s pulled pork

By
From
Three Sisters Bake
Serves
8
Photographer
Helen Cathcart

We serve this recipe (our head chef Pete's), either as it is, with chilli corn-on-the-cob and collard greens or on Focaccia as a sandwich. However it’s served, it captures all the soul of the Deep South and we’ve never heard a bad word said against it. - Gillian

For the house rub

Ingredients

Quantity Ingredient
2 tablespoons smoked hot paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
salt
freshly ground black pepper

For the pulled pork

Quantity Ingredient
2kg boneless pork shoulder
2 white onions, roughly chopped
3 carrots, roughly chopped
2 celery sticks, roughly chopped
3 garlic cloves, crushed
600ml hot beef stock
440ml beer
2 x 400g chopped tomatoes
oregano
200g soft, dark brown sugar
300ml cider vinegar
250ml fresh orange juice

Method

  1. Preheat the oven to 240°c or as high as it will go.
  2. Combine all the house rub ingredients in a bowl then liberally rub into the pork.
  3. Mix the chopped onions, carrots, celery and garlic in a bowl and spread in an even layer on the base of a deep roasting tin. Place the pork on the chopped vegetables, transfer to the oven and roast for 40 minutes.
  4. Remove the pork from the oven and add the stock, beer, tomatoes and oregano. Turn the oven temperature down to 160°c. Cover the tin with foil, seal tightly and return the pork back to the oven to braise for 6 hours.
  5. Remove the pork from the oven, uncover, take out of the roasting tin (reserving the juices), and allow to cool and rest a little before pulling the pork into shreds using forks or your fingers.
  6. To make the barbecue sauce, pour the reserved juices or stock from the roasting tin into a large saucepan. Add the brown sugar, cider vinegar and orange juice. Simmer on a medium-high heat, uncovered, for 20–30 minutes until it has reduced by a third and is thick and smooth. Strain through a sieve.
  7. Add the pulled pork to the sauce and stir to coat. Serve warm with fresh focaccia and rocket.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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