The easiest thing you will make this year. And, in this blogger’s opinion, the tastiest. Sometimes the simple stuff is the best.
You will need:
- 2 onions, sliced
- 3 bay leaves
- 1 tbsp mustard powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- Pinch salt flakes
- 3lb pork shoulder, rind removed, rolled and tied
- 5oz tomato ketchup
- 4 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp dark brown sugar
Heat oven to 160 centigrate (140 for a fan oven). Spread the onions and bay leaves onto a roasting tin. Combine the mustard, paprika, salt and pepper.
Rub into the meat and place on top of the onions.
Add 200 ml water and put in the oven, covered in foil. Cook for 4 hours.
Remove from the oven. Leave to chill in the fridge if you want.
Put the remaining ingredients in a bowl and combine.
Remove the pork from the tin and set aside. Pour the sauce into the tin and bring to the boil. Simmer for 5 mins until it thickens up.
Drain off the sauce using a sieve to remove the onion and bay leaves; pour into a saucepan.
Put the pork back in the tin, spread over half the sauce and put back in the oven at 200 centigrade for half an hour. After 15 mins turn the pork and re-cover with sauce.
(Warning – you may lose a tin here – the sauce will burn on the bottom of the tin and with all that sugar a chisel won’t get it off. It doesn’t matter people, it’s just a tin)
Place the pork on a plate. Remove the string. Using two forks rip the meat apart. Grr.
Pour over some more sauce and stir.
Serve with rolls and coleslaw.
This stuff is the boss. The kids would have eaten all of it right there. But I saved some for myself.
Happiness Stan Lives Here 
oh, wow, that looks delicious! 😉
Easy peasy too
Wow. I can almost taste this the pictures look so good! I’m not a huge meat eater, but there’s something about slow cooked park that really gets me every time 😉
One of the biggest things I miss about the states is beautiful ‘BBQ’ foods like this!! But can I substitute ketchup for tomato paste?
To be honest i think you have to use ketchup or make your own with tomato paste – all that sugar, vinegar and salt is essential….
You have been cooking and/or writing like crazy lately, but this is among the best. I feel like I’m at a Southern barbecue. BUT – the beer is missing!
Reblogged this on A-Rod 42.
You can’t see this of course, but I’m saluting the screen. Food of the Gods.
Simple stuff is the best more than just sometimes 🙂 This looks great!
Agreed! Mind you there’s nothing like the anticipation of wondering whether the creation you spent hours on is going to work out…
Oh that does look fantastic & everything about the recipe sounds perfect. I happen to have a pork roast just sitting around waiting to get pulled as it turns out. Thanks for the idea. Good tip about the burnt sugar.
Pull that sucker. In that kitchen of yours it’ll taste even better!
Excellent pork and excellent action shot of you pulling your pork, if you will forgive the reference.
Brilliant double entendre. And it made a change to make something that didn’t take forever to prepare involving multiple ingredients!
Very often, simple is best. Just like with the double entendres.
I have just eaten lunch but I could make room for this in put in front of me.
I just ate Special K for lunch because I know I will be eating thia again tonight!
Boxing Day sorted!
Get that hog out!
I couldn’t agree with you more. Pulled pork, done well like yours here, makes the best sandwiches, bar none. 🙂
Thanks – yes it went well and I managed not to over cook it (which I tend to do with slow cooking)
My mouth is watering. I am all carnivore but this looks like a fiesta for the tastebuds.
That’s an excellent description. And its that good Im going to eat it again tonight (three nights in a row!)
Reblogged this on Strawberryquicksand and commented:
Pulled pork recipe? I might have to get cooking!
Do it – dead easy and quick (well apart from the 4 hr cooking time!)
Looks good. Down here in the south, we have all kinds of varieties of this. My home state of NC has several versions in itself. the one most prefer is not such a “red” sauce, but more of a vinegar based one. I find it interesting how food migrates. You’ve done pulled pork, I just did Yorkshire Pudding. I wonder how many Brits flinched at that one? LOL. I’m going to try some of your touches as a variation. this also looks like it would be good with a nice side of cole slaw or the slaw as a topping on a sandwich. Kudos!
Thanks – that’s just what I had last night – colesalw with it but also melted cheese – I mean if you’re going to eat this stuff you might as well do it properly!
I agree. and in parts of NC, here is an odd touch I grew up with added to the sandwiches: some chopped raw onion or a slice of onion. A friend adds to his sandwich: cole slaw, onion, cheese, and bacon. I have asked him to please make out his will quickly because at that rate, I want to be sure I inherit his celadon Lotus bowl. Also, for slow smoking in an outside in ground pit (pig pickin’ in our neck of the woods) shoulders and butts are used. maybe google pig pickin’ and see what piggy hedonists we can be!
The addition of bacon is probably a brilliant inspired idea!
He uses the thick cut slices. I really want that bowl. I encourage him to place several slices on the sandwich.
Keep going. Actually get him into steak and kidney puddings. If he likes those the bowl is yours by the end of the year.
Thank you!!!! I can definitely do that.
Looks amazing! I’ve been meaning to do this in the slow cooker – it is literally my husband’s favourite (top of the list for me too!) Maybe I’ll be a good wifey and try it this week. Thanks 🙂
Do it – you deserve after all that wholesome goodness you’ve been eating!
This is literally in the slow cooker as we speak! Can’t wait to chow down on it later 🙂 The BBQ sauce turned out so good! My Dad always made his own ketchup base BBQ sauce as well that was pretty darn close to this one.
As far as wholesome goes, my Christmas baking has gone into overdrive…stay tuned for Snickers Bars!!!