Pulled pork has become such a trendy street food. While shoulder does take long, slow cooking, it’s so worth it, as the result is amazing. This one is sticky, and so soft you could eat it with a spoon.
1 boneless pork shoulder or neck (about 1.2kg)
8 floury baps or brioche
1 red onion, sliced
Grated smoked cheddar
green salad to garnish
for the marinade
140ml Worcestershire sauce
1 tablespoon smoked paprika
1 medium onion, roughly chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
½ tablespoon Tabasco sauce
2 cloves of garlic pasted
Mix all the ingredients for the marinade in a pestle and mortar until you have a smooth mixture, crushing the ingredients together.
Place the pork in a large, deep pan, add the marinade and turn the pork until coated. Cover and allow to marinate 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 to cover the meat (about one litre) and bring to the boil. The water and marinade will combine during cooking to make a wonderful sauce. Reduce the heat, cover with a lid and cook at a steady simmer for 2–2½ hours, until the meat pulls apart easily with a fork. Make sure to turn the pork during the cooking time every 30 minutes.
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 for 10–15 minutes, 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 some green salad, a little red onion and smoked cheddar. This goes really well with my slaw.