After a house move, a new job and Christmas it’s about time I post a new recipe, and what better than pulled pork buns to get things going. So, without further ado, here’s my recipe for spicy pulled pork. This recipe is a mixture of many and a bit of my own invention. Credit to Simply Recipes, The Fabulous Baker Brothers and the lovely Nigella.
This recipe takes 8 hours to cook, and needs to be left overnight to marinade.
You will need (feeds four):
- 1.2 – 1.5kg of pork shoulder, or other fatty cut such as knuckle
- Soft white buns
For the Marinade:
- 2 tbsp tomato ketchup (preferably Heinz)
- 2 tbsp HP Sauce
- 2 tbsp Spicy sauce (Holy Fuck sauce by the Rib man is ideal)
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp Worcestershire sauce
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 5 Garlic cloves
- 1 large red onion
- 2 Pickled chilli peppers
- 1 tbsp brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
The day before:
1. Chop the onion, garlic and chillies and put them into a blender with all of the other marinade ingredients. Blend until just chunky. If it’s a little thick, add some distilled white vinegar, but not too much, keep it thick.
2. Place the pork in a bowl / closed container and cover in the marinade. Pop this in the fridge overnight. It really is worth it.
In the morning:
3. Turn the oven up to 150 degrees.
4. Wrap the pork in tin foil and place in an oven proof dish. Be sure to get all of the sauce in with it.
5. Cook! The pork will take between 4-6 hours. 6 is ideal.
6. After 8 hours, take the pork out. Tear the foil away and get a fork. Now is the time to get shredding.
Shred, shred, shred!
7. Once shredded, stir the sauce through the meat so it’s all coated! This will make sure it’s all coated in that tasty sauce. You can cover the meat again with tin foil and continue cooking at 140 degrees to keep it warm.
8. Place on soft white (preferably cheap) buns with a topping of slaw for that real southern taste.