Pulled Pork

This dish can cook while you sleep if you use the oven or a slow-cooker. The meal is a great way of feeding a crowd. It can be the centerpiece on the table, surrounded by a variety of sauces, bread, rolls, wraps, vegetables and fruit, which everyone can mix and match, and help themselves to. We find this an effortless way of entertaining!

6 – 8 servings

Ingredients

• 2 kg shoulder of pork, deboned
• 45 ml rub of your choice
  or
• 40 ml garlic and herb seasoning

To serve:

• 6 – 8 white soft Portuguese rolls
• BBQ sauce
• Chilli sauce
• Tomato chutney
• Tomato sauce
• Apple purée
• Baby rocket leaves
• Swiss cheese slices or grated Cheddar cheese
• Tomato slices
• Caramelized onions
• Chilli-Tomato-Lime Jam
• Gherkin, sliced
• Pineapple wedges, thinly sliced

Method

1. Prepare meat by rubbing liberally with rub of your choice; or with garlic and herb seasoning.
2. Leave at room temperature for at least two to three hours.
3. Preheat oven to 150ºC/130ºC fan/ Gas mark 2.
4. Place pork onto a roasting trivet over 200 ml water. Cover with aluminum foil.
5. Oven-roast for 4 hours. Remove aluminum foil, and roast a further hour.
6. Alternatively, cook for 6 hours, or overnight in a slow-cooker
7. Allow standing for at least 15 – 20 minutes.
8. Use two forks to pull the meat fibers apart.
9. Serve in rolls with any of the above condiments and additions.
10. Alternatively, serve pork piled high on a crisp green salad, drizzled with a lemon and herb dressing.

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