Jackbit - BBQ Pulled Pork
Every now and then Sainsbury's will have an offer on shoulder pork which isn’t my favourite cut but is great to buy at the right price to make pulled pork with.
I have made pulled pork in quite a few different ways now, like most recipes like this the more time you have to cook the better but with a busy work/family life 6 - 10 hours cooking isn’t always an option.
By all means cook this for longer, it's never going to harm, just keep an eye on the liquid so it doesn’t disappear into disappointing glue welding the meat to the pan ( a lesson learnt too many times on my part).
1 joint of shoulder pork
1 jar of M&S Hot and Smokey BBQ marinade and sauce
1 tablespoon olive oil
6 cloves of garlic
1 bottle of ginger beer
1. Preheat the oven to 150 degrees.
2. Firstly free the joint from the string and allow to fall out of shape, carefully cut the skin and as much fat as you can off the joint. I then lay this flat onto a stone baking sheet, sprinkle liberally with salt and stick in the oven as a bit of a bonus.
3. Heat the oil in a heavy cast iron casserole dish and sear the opened up joint on all sides until golden all over.
4. Remove the skins from the garlic and add all six whole.
5. Add the contents of the marinade and sauce, once empty fill with water close the lid, give a little shake to wash the remaining sauce in the bottle and pour into the pan.
6. Mix the sauce in well, all over the meat, then add the whole bottle of ginger beer. The joint should just about be covered but not quite.
7. Place in the oven and leave for at least 2 1/2 hours or as long as you can.
8. Remove the joint from the dish, it should be falling apart. Remove the garlic cloves and put aside. Place the dish back on the stove and bring to a boil. Allow to simmer for another 20 minutes or so until the juice has reduced. At the same time, shred the pork using two forks and keep at one side.
9. Return the shredded pork to the sauce and stir well.
10. Mush the garlic cloves into a paste and add back to the pan, stir well.
11. Serve on toasted ciabattas, or as a filling on a jacket potato.
12. If you had placed the skin in the oven, even with just over 2 hours cooking it will still be quite rubbery. Turn up the oven to 200 degrees and stick the skin back in for another 20 minutes or so. Take out of the oven once nice and crackly and allow to cool a little before cutting into irresistible chunks.