Recipe Pulled Pork

I made beef sliders yesterday at a Taste of Sligo and now today I am having pulled pork.
pulled pork sandwiches are wonderful for outdoor eating and barbecues. The slow cooking of
this cheaper cut results in spectacularly tender meat which slapped between a
soft floury bap. 
1 boneless pork shoulder or neck (about 1.2kg)
8 floury baps
For the Marinade:
140ml Worcestershire sauce 
120ml ketchup
50g brown sugar
1 medium onion chopped
2 tablespoons of dijon mustard
2tbsp white wine vinegar
1/2tbsp of
2tbsps of garlic paste
1tbsp of
shallot paste
Mix all
the ingredients for the marinade in a bowl or pestle and mortar until you
have a smooth mixture.
Place the
pork in a large pan or dish, add the marinade and turn the pork until coated.
Cover and
allow to marinate in the spicy mix for a couple of hours or overnight if you
have the time. If you don’t have the time, don’t worry just get cooking.
Place the
pan over a high heat, add just enough water, about 1 litre, to
cover the meat and bring to the boil.
Reduce the
heat, cover with a lid and cook at a steady simmer for about 2-2 1/2 hours
until the meat pulls apart easily with a fork.
Make sure
to turn the pork during the cooking time.
Remove the
pork from the sauce with a carving fork and shred, then place the shredded meat
on a plate, cover with foil and set aside.
Bring the
sauce to a steady simmer and reduce until it is thick.(you can sieve the sauce
if you like it smooth)

Spoon the
sauce over the pork and serve in toasted burger buns with a little red onion and smoked cheddar.

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