Slow Cooked Pulled Pork with Homemade BBQ Sauce

By by Breville
Images
Slow Cooked Pulled Pork with Homemade BBQ Sauce
Serves
Makes 20 servings, as part of burgers or tacos
Ingredients
  • Spice Rub:
  • 2 tablespoons sea salt
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed chili flakes
  • ½ teaspoon dry mustard
  • ¼ teaspoon cayenne pepper

  • Pork:
  • 2.6 kg boneless pork shoulder, skin removed
  • 1 large brown onion, thinly sliced
  • 4 garlic cloves, peeled and crushed
  • 1¼ cup (300ml) apple cider vinegar
  • ¼ cup (60ml) Worcestershire sauce
  • ½ cup (125ml) water

  • BBQ Sauce:
  • ⅔ cup (150ml) cider vinegar
  • 2 cups (500ml) tomato passata (puree)
  • ½ cup (180ml) treacle
  • ⅓ cup (85ml) Worcestershire sauce
  • ½ cup (80g) brown sugar
  • 2 teaspoons smoked paprika
  • 1 garlic clove, crushed
  • 2 tablespoons mustard


Procedure
  • Prep time: 15min, start marinating the day before cooking
  • Cook time: HIGH 6-8hrs/LOW 8-10hrs




  • Combine spice rub ingredients in a small bowl. Coat the pork with the spice mixture and place in a large bowl. Cover and refrigerate overnight.

    Place onion and garlic in a large (5.5 quart/6 litre) Dutch oven. Place pork on top of onion and garlic. Pour over any juices that may have accumulated in the bowl.

    Add the cider vinegar, Worcestershire sauce and water to a medium bowl, stir to combine. Pour the mixture over the pork. Cover the Dutch oven with a double layer of tight fitting aluminum foil.

    Position the wire rack in rack position 3 (Rack position 8 for the BOV 900). Select SLOW COOK/Convection and cook the pork on HIGH for 6-8 hours or on LOW for 8-10 hours.

    Remove pork to a bowl and shred with two forks. Skim fat off cooking liquid and return pork to Dutch oven.

    To make the BBQ Sauce: Add vinegar, passata, treacle, Worcestershire sauce, sugar, paprika, garlic and mustard in a medium saucepan. Cook on medium heat, stirring, for 10 minutes or until smooth and combined.

    Reduce heat to low and simmer, stirring occasionally, for 40 minutes or until sauce has thickened and turned to a maroon color. Season. Cool completely.

      Serving suggestions:
    • Stir 1 cup (250ml) BBQ sauce through pulled pork and put on burger or slider buns. Top with coleslaw and jalapeno.
    • Sauté pulled pork in oil and put in tortillas to make tacos. Top with Salsa Verde.
    • Use pulled pork to fill steamed buns. Top pork with hoisin sauce and sliced green onions.


Slow Cooked Pulled Pork with Homemade BBQ Sauce

By by Breville
Serves
Makes 20 servings, as part of burgers or tacos
Ingredients
  • Spice Rub:
  • 2 tablespoons sea salt
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed chili flakes
  • ½ teaspoon dry mustard
  • ¼ teaspoon cayenne pepper

  • Pork:
  • 2.6 kg boneless pork shoulder, skin removed
  • 1 large brown onion, thinly sliced
  • 4 garlic cloves, peeled and crushed
  • 1¼ cup (300ml) apple cider vinegar
  • ¼ cup (60ml) Worcestershire sauce
  • ½ cup (125ml) water

  • BBQ Sauce:
  • ⅔ cup (150ml) cider vinegar
  • 2 cups (500ml) tomato passata (puree)
  • ½ cup (180ml) treacle
  • ⅓ cup (85ml) Worcestershire sauce
  • ½ cup (80g) brown sugar
  • 2 teaspoons smoked paprika
  • 1 garlic clove, crushed
  • 2 tablespoons mustard


Procedure
  • Prep time: 15min, start marinating the day before cooking
  • Cook time: HIGH 6-8hrs/LOW 8-10hrs




  • Combine spice rub ingredients in a small bowl. Coat the pork with the spice mixture and place in a large bowl. Cover and refrigerate overnight.

    Place onion and garlic in a large (5.5 quart/6 litre) Dutch oven. Place pork on top of onion and garlic. Pour over any juices that may have accumulated in the bowl.

    Add the cider vinegar, Worcestershire sauce and water to a medium bowl, stir to combine. Pour the mixture over the pork. Cover the Dutch oven with a double layer of tight fitting aluminum foil.

    Position the wire rack in rack position 3 (Rack position 8 for the BOV 900). Select SLOW COOK/Convection and cook the pork on HIGH for 6-8 hours or on LOW for 8-10 hours.

    Remove pork to a bowl and shred with two forks. Skim fat off cooking liquid and return pork to Dutch oven.

    To make the BBQ Sauce: Add vinegar, passata, treacle, Worcestershire sauce, sugar, paprika, garlic and mustard in a medium saucepan. Cook on medium heat, stirring, for 10 minutes or until smooth and combined.

    Reduce heat to low and simmer, stirring occasionally, for 40 minutes or until sauce has thickened and turned to a maroon color. Season. Cool completely.

      Serving suggestions:
    • Stir 1 cup (250ml) BBQ sauce through pulled pork and put on burger or slider buns. Top with coleslaw and jalapeno.
    • Sauté pulled pork in oil and put in tortillas to make tacos. Top with Salsa Verde.
    • Use pulled pork to fill steamed buns. Top pork with hoisin sauce and sliced green onions.