Sticky Muscovado Pulled Pork
I’m just calling this a crowd pleaser! So easy to make, pairs perfectly with the bacon jam and it can be done well in advance and reheated for those occasions when you just want to enjoy your guests company while getting all the credit for the most incredible pork!
Category
BBQ
Servings
6
Prep Time
12 hours
Cook Time
3 hours 5 minutes
I’m just calling this a crowd pleaser! So easy to make, pairs perfectly with the bacon jam and it can be done well in advance and reheated for those occasions when you just want to enjoy your guests company while getting all the credit for the most incredible pork!
Ingredients
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1.5kg Boneless Rolled Shoulder of Pork
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4 Garlic Cloves Grated
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300ml Pineapple Juice
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1 tsp Hot Chilli Powder
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1 tsp Ground Ginger
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1 tsp Cinnamon
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1 tsp Allspice
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2 tsp Smoked Paprika
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1 tbsp Dried Oregano
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1 tsp Dried Thyme
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1 tsp Sea Salt
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1 tsp Black Pepper
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1 tbsp Worcestershire Sauce
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3 heaped tbsp Whitworths Dark Muscovado Sugar
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2 shots Bourbon
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500ml Ham or Pork Stock (cubes are fine)
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2 tbsp Cornflour
Directions
Mix together all the ingredients with pineapple juice and rub into the meat getting your marinade inside the roll. If you are able remove the elastics and smear well inside but remember to re-roll and replace the elastics. Cover and refrigerate overnight.
Allow meat to come to room temperature while your oven preheats to 170c
Now add pork and stock to a heavy bottomed lidded pot. The stock should only come a 1/3rd up the sides of the meat. If you don’t have a lid just double up some foil and seal the top well.
Cook for 3 hrs on 170c. remove from the oven and drain stock into a saucepan. Set the pork aside covered in foil to rest while you turn up heat on the stock and reduce by ½. Thicken if needed with a little cornflour slaked in water.
Now remove all the fat from the pork and either discard or grill until crispy crackling.
Take two forks and shred the hot pork, drizzle in your sweet sticky sauce, cram into buns, dollop with bacon jam and unashamedly devour!
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