Pulled pork is the most forgiving thing you can cook for a crowd, and this version could not be simpler. A boneless pork shoulder goes low and slow in the oven or slow cooker until it falls apart, then gets folded through a warmed jar of our smoky Beef & Rib Sauce. No barbecue sauce to make and no carving pressure, just tender shredded pork ready for soft rolls and slaw, and it reheats and freezes beautifully if you want to get ahead.
Ingredients
2kg boneless pork shoulder, from your favourite butcher
1 tablespoon salt
1 teaspoon cracked black pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
Soft rolls & slaw, to serve
1 Beef & Rib Sauce jar
Directions
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1
Preheat the oven to 150C. Mix the salt, pepper, smoked paprika & brown sugar & rub all over the pork shoulder.
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2
Place the pork in a roasting dish with a tight lid or covered well with foil. Cook for about 5 hours, until a fork slides in with no resistance. In a slow cooker, cook on low for 8 hours.
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3
Rest the pork for 15 minutes, pour off most of the cooking liquid, then shred the meat with two forks.
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4
Heat Boutique Sauces Beef & Rib Sauce in a small sauce pan.
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5
Pour the sauce over the shredded pork & fold it through until every strand is coated.
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6
Pile into soft rolls with slaw & serve.
Recipe Notes
Make it ahead: shred and sauce the pork, cool, and refrigerate for up to three days, then reheat gently with a splash of water. Sauced pulled pork also freezes well for up to three months. One 270ml jar of Beef & Rib Sauce coats a full 2kg shoulder.
Make this recipe
Beef & Rib Sauce