Having watched Diners, Drive Ins & Dives we kept seeing some tasty pulled pork sandwiches. So I finally got round to trying a recipe - pork at morrisons is on offer this week too, bonus!! It's a dead easy recipe, takes a while to cook but it's so scrummy!
I left the BBQ sauce chunky but the recipe said to blend until smooth - I prefer it chunky. I used a loaf of Tiger Bread for our sandwiches :)
2 onions , sliced
3 bay leaves
1 tbsp each mustard powder and smoked paprika
1.5-2kg pork shoulder , boned with rind attached and tied
140g tomato ketchup
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
3 tbsp soft dark brown sugar
Heat oven to 160C/140C fan/gas 3.
Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead.
In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves. Smear half the sauce mixture over the meat.
Heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce.
Full recipe (including how to cook on a BBQ) is here: http://www.bbcgoodfood.com/recipes/2252641/bbq-pulled-pork-sandwich