Jamaican-flavoured pulled pork
Ingredients
- 1.8 kg bone-in shoulder of pork, rind removed
- 1 ½ cups salt reduced chicken stock
- ½ cup barbecue sauce
- ½ cup firmly-packed brown sugar
- 1 brown onion, roughly chopped
- Bread rolls and coleslaw, to serve
Jamaican rub
- 2 tablespoons brown sugar
-
2 teaspoons ground coriander
-
2 teaspoons sea salt flakes
-
1 teaspoon allspice
-
1 teaspoon ground ginger
-
½ teaspoon cayenne pepper
-
½ teaspoon ground cinnamon
Method
Preheat oven to 160ËšC/140ËšC fan-forced. Place pork into a roasting pan. To make rub, combine all ingredients in a bowl and mix until combined. Sprinkle rub over pork and gently rub into the flesh.
Combine stock, barbecue sauce, sugar and onion in a bowl. Pour mixture around the pork. Cover with a sheet of baking paper and cover tightly with foil. Bake for 3 ½ hours or until pork is very tender.
Transfer pork to a plate. Place roasting pan onto a high heat. Bring barbecue sauce mixture to the boil. Reduce heat to medium and simmer for 8-10 minutes until thickened.
Using 2 forks, shred pork and place into bowl, drizzle over the reduced barbecue sauce mixture. Toss until combined. Serve pulled pork in bread rolls with coleslaw.
Australian Pork
