Recipe – Easy Pulled Pork
Ingredients
| For the Pork | For the BBQ Sauce |
| 1.5kg pork shoulder or Boston Butt | 2 tbsp ketchup |
| 1 tbsp packed brown sugar | 1 cup water |
| 1 tbsp chili powder | 4 tbsp brown sugar |
| 1 tbsp cooking salt | 1/2 tbsp onion powder |
| 1/2 tsp ground cumin | 1/2 tbsp garlic powder |
| 1/2 tsp ground cinnamon | 1/2 tbsp mustard powder |
| 1 cup apple cider vinegar | 1 tbsp Worcestershire sauce |
Directions
Step 1 – Remove the pork from the fridge and allow to come to room temperature for around 1 hour. In a small bowl, mix together the brown sugar, chili powder, salt, cumin and cinnamon. Rub the mixture over the pork.
Step 2 – Heat the BBQ to low heat (120°C) with two zone heat. Ensure the grills are clean. If you are using a charcoal grill, place your briquettes or charcoal around the outside of the grill, keeping the centre clear as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, set up the BBQ for indirect cooking with a trivet and convection tray.
Step 3 – Once the BBQ has reached temperature, place the meat into the BBQ, away from direct heat. Close the BBQ lid and roast the pork for 3 hours.
Step 4 – While the pork is cooking, place the BBQ sauce ingredients into a saucepan, along with half the apple cider vinegar and bring to a boil, then reduce the heat and simmer, stirring regularly for 1 hour. Remove from the heat.
Step 5 – Remove the pork from the BBQ and place into a disposable drip tray. Mix the remaining apple cider vinegar and half a cup of the BBQ sauce together and pour over the pork, then cover the tray tightly with aluminium foil and return to the BBQ, away from direct heat. Cook for a further 90 minutes.
Step 6 – Remove the pork from the BBQ and allow to rest for 45 minutes before uncovering and shredding the meat with 2 forks. Mix the remaining BBQ sauce through the shredded meat and serve.
