Ultimate BBQ spice blend
Make our versatile spice blend to use in a variety of ways. If you have whole spices, toast them first in a dry frying pan for 1-2 mins until fragrant
Slow-cooked BBQ-spiced pulled pork
Serves 6
Easy
Prep:
Cook: -
Enjoy pulled pork on rainy days indoors with our spice blend and a slow cooker. Or you could barbecue it, if you like. Enjoy in buns or over jacket potatoes
Skip to ingredients
- 2½ kg boneless Morrisons Market Street Medium Boneless Pork Shoulder Joint
- 1 quantity of ultimate BBQ spice blend(see 'goes well with')
- 2 bay leaves
- 3 tbsp cider vinegar
- 3 tbsp light brown soft sugar
- 6 tbsp BBQ sauce(gluten-free, if needed)
Nutrition: Per serving
- kcal756
- fat45g
- saturates15g
- carbs14g
- sugars13g
- fibre1g
- protein74g
- salt0.7g
Method
step 1
Heat the oven to 150C/130C fan/gas 2 or set the slow cooker to low. If the pork is tied, remove the string. Rub the spice blend all over. Season. Put the Market Street Medium Boneless Pork Shoulder Joint in a large flameproof casserole or the slow cooker, and sprinkle over any remaining spice blend and the bay leaves. Pour in a mugful of water, cover with the lid and cook for 5-7 hrs, or until the pork can be shredded with a fork.
step 2
Lift the pork onto a plate. Remove and discard any skin and fat. Shred the meat using two forks, discarding any sinew. Put the casserole over a medium heat (or pour the liquid into a saucepan). Add the vinegar, sugar and barbecue sauce. Simmer until the liquid has reduced and is glossy, about 15-20 mins.
step 3
Mix the meat through the sauce. Serve in buns or over jacket potatoes. Once cooled, keeps chilled for 48 hrs or frozen for three months.
