why not go the whole hog by trying to make our pulled pork at home?
2 red Onions
1.5kg - 2kg Pork Shoulder
For the rub:
1 tBSp of smoked paparika
1 TBSp of mustard powder
1 TSp SAlt
1 TSP Black Pepper
Angus and oink The general Rub
For the BBQ Sauce:
150g tomato ketchup
4 tbsp of red wine vinegar
1 TBSp Worcestershire sauce
3 table spoons of dark brown sugar
1: Pre-heat the oven to 160C
2: Quarter and scatter the onions in the bottom of a large roasting tray.
3: Mix the mustard, smoked paprika, Salt and black pepper together then rub it all over the pork shoulder and place onto the roasting tray on top of the onions.
4: add 200ml of water to the roasting tray wrap well in foil and cook slowly for 3 1/2 to 4 hours.
5: In a pan combine all the ingredients for the BBQ SAuce and bring to the boil for around 10 to 15 minutes until thick and glossy.
6:Once the Pork Shoulder has cooked, add the onions to the BBQ SAuce mixture and blend with a hand blender.
7: Taste the sauce and if you fancy adding some more smoked paprika or if using the general rub feel free to add a wee bit extra if required.
8: Allow the pork shoulder to rest for 20-30minutes then remove the fat and shread with either tongs or big forks.
9: Serve in a Brioche Bun Smoothered with BBQ SAuce.
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