This is a really fun Pulled Pork recipe to prepare and cook and is great to make for a nice lazy weekend lunch. We hope you give it a try with our Cottage Bone Broth.
3 tsp smoked paprika
2 tsp ground cumin
2 tsp soft dark brown sugar
2 tsp sea salt flakes
1 tsp ground black pepper
1 tsp mustard seeds
2.5kg boneless pork shoulder or loin
500ml Carol’s Stock Market Cottage Bone Broth
250ml barbecue sauce
Preheat oven to 150°C / 130°C fan assisted.
In a small bowl, mix together the spices and sugar. Rub the spice mix all over the pork. Place the pork in a large casserole dish, fat side down, then pour in the Carol’s Cottage Bone Broth.
Cover with a lid and place in the oven. Leave to cook until it’s tender and easy pulled apart, 6-8 hours. Check every 2 hours to make sure there’s still liquid in the dish, if it does start to dry out, add more bone broth or water.
Once cooked, remove from the oven and transfer the meat to a very large bowl or dish. Use 2 forks to shred the meat. Skim away and discard any excess fat from the remaining juices in the casserole dish. Add the barbecue sauce into the remaining juices and stir to combine. Tip the shredded meat back into the casserole dish and mix well with the sauce.
Pulled pork is delicious served in flatbread, tacos or brioche buns topped with extra barbecue sauce, fresh herbs, sauerkraut or pickled onion.
Tip: This does make a very large amount of meat but it can be frozen once shredded and mixed with the sauce.
Tip: Pork shoulder tends to be a little fattier, so opt for pork loin if you prefer a leaner meat. Once mixed with the cooking juices and barbecue sauce, the pulled pork won’t be dry at all.