Saturday 27 December 2014

Attention all meat lovers: Cola Pulled Pork ups the anti at any BBQ

Jane Lamberth and Myles Lamberth

Published 17/08/2014 | 02:30

Cola Pulled Pork
Pulled Pork from Surf Cafe

Pulled pork is a great addition to your summer barbecue.

This delicious recipe can be served with a fruited Waldorf salad within wraps or within a sandwich accompanied by Applewood cheese and butterhead lettuce.

Pulled pork works well with refried rice, fresh coriander and pineapple or within cruncy tacos with barbecued corn on the cob.

Ingredients

(Serves 8 to 10)

1 big pork shoulder on the bone (any big joint will do)

500ml barbecue sauce

2 onions, chopped

500ml apple juice/Cola

1 tbsp mixed spice/allspice

3 bay leaves

1 stick of celery, chopped

1 carrot, chopped

Salt and pepper

1 massive oven-proof pot or a very deep tray if using the belly cut

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Method

Preheat oven to 150C/300F.

Lightly score the skin and fat of the pork joint with a sharp knife and rub lots of salt, pepper and allspice over it. Give it a good massage.

In a deep tray or oven-proof pot, place the chopped carrots, celery and onion into the bottom and pop in the joint of pork. Pack it in nicely for a long bake.

Add the bay leaf and Cola and half the barbecue sauce.

Next add water so that the joint is two-thirds covered up with a nice dark spiced stock. Cover tightly with a lid or foil and place in the oven for at least 6 to 8 hours.

Low and slow is the key here. Check after 4 hours, baste the juices over the joint or turn it over if it is looking dry on top.

Re-seal with foil.

After a very long time, take the joint out and give the meat a tug. It should pull off nice and easy. If not - back into the oven.

Allow to rest for about 30 minutes 
or so, then transfer the pork on to a 
tray.

Transfer the stock into a pot to reduce down to a nice sticky consistency.

With a pair of tongs and a fork, pull the meat off the bone. It should break off in long strands - basically attack the meat with a fork.

If it's quite fatty, cut away the large bits but stir in some of the smaller bits of fat.

Transfer the pulled meat into a bowl and add in some more barbecue sauce or reduced stock to flavour.

Ready to serve!

Try these ideas for serving:

• Pulled pork with apple Waldorf salad wraps

• Pulled pork sandwich with Applewood cheese and butterhead lettuce

• Pulled pork with refried rice and pineapple topped with fresh coriander

• Pulled pork tacos with barbecued corn on the cob

Irish Independent

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