Ultimate BBQ spice blend
Make our versatile spice blend to use in a variety of ways. If you have whole spices, toast them first in a dry frying pan for 1-2 mins until fragrant
Slow-cooked BBQ-spiced pulled pork
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 2½ kg boneless pork shoulder
- 1 quantity of ultimate BBQ spice blend(see 'goes well with')
- 2 bay leaves
- 3 tbsp cider vinegar
- 3 tbsp light brown soft sugar
- 6 tbsp BBQ sauce(gluten-free, if needed)
Nutrition: Per serving
- kcal756
- fat45g
- saturates15g
- carbs14g
- sugars13g
- fibre1g
- protein74g
- salt0.7g
Method
step 1
Heat the oven to 150C/130C fan/gas 2 or set the slow cooker to low. If the pork is tied, remove the string. Rub the spice blend all over. Season. Put the pork in a large flameproof casserole or the slow cooker, and sprinkle over any remaining spice blend and the bay leaves. Pour in a mugful of water, cover with the lid and cook for 5-7 hrs, or until the pork can be shredded with a fork.
step 2
Lift the pork onto a plate. Remove and discard any skin and fat. Shred the meat using two forks, discarding any sinew. Put the casserole over a medium heat (or pour the liquid into a saucepan). Add the vinegar, sugar and barbecue sauce. Simmer until the liquid has reduced and is glossy, about 15-20 mins.
step 3
Mix the meat through the sauce. Serve in buns or over jacket potatoes. Once cooled, keeps chilled for 48 hrs or frozen for three months.
