Pulled pork has become increasingly popular, and this recipe provides tender and succulent results every time. We like to serve it shredded, drizzled with sauce and packed into a bread roll with coleslaw. Hard to resist!
1.2 kg boneless pork shoulder, rind removed and fat trimmed
1 onion, chopped
4 cloves garlic, crushed
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTS
Made with
Method
Step 1
1. Preheat the oven to 160°C.
Step 2
2. Combine Wattie's Smoked Hickory Flavoured BBQ Sauce, cider vinegar, Lea & Perrins Worcestershire Sauce, mustard and thyme in a small bowl. Place the pork, onion and garlic in a small casserole dish. Pour over the liquid. Cover and cook in the oven for 2 1/2 hours or until the pork is very tender. Turn the pork occasionally.
Step 3
3. Remove the pork from the casserole dish and shred with two forks. Return to the casserole and stir through the sauce.
Step 4
4. Serve with coleslaw in ciabatta rolls.
Tips
What do I need?
Select All
1
¾ cup Wattie's Smoked Hickory Flavoured BBQ Sauce
2
¼ cup cider vinegar
3
1 Tbsp Lea & Perrins Worcestershire Sauce
4
1 tsp prepared mustard
5
1 tsp dried thyme
6
1.2 kg boneless pork shoulder, rind removed and fat trimmed