A delicious smoky and spicy stress free pulled pork recipe that will blow your mind!
Pre-heat your oven to 140 degrees Celsius (285 degrees F)
Put the onion, garlic, thyme, bay leaves, Worcestershire sauce, chicken stock, balsamic vinegar and cornflour in an oven-proof pot.
Once the pork is cooked, use a pair of tongs to transfer it onto a plate but keep the excess liquid in the pot. (don't forget that the pot is hot, have a tea-towl or mittens on hand). Then cover the pork with aluminium foil.
Strain the liquid from the pot through a sieve into a bowl, and use the back of a spoon to make sure that you have pushed as much of the liquid as you can through that sieve.
Return the liquid back to the pot, then pre-heat the pot on high heat and bring the it to a boil, then turn the heat down low and simmer for 3-5 minutes.
Take the foil off of the pork, then use 2 forks or your clean hands to pull all of that pork into shreds. Put the pulled pork into the pot with the sauce, then mix through until all of it is coated.
Coat the pork as much as you can with the spice blend.
Cook the pork for at least 3 hours in the oven, and at least 8 hours in the slow cooker.
If you use a slow cooker, use the low temp option instead of the high temp option. And when you strain the liquid, transfer it into a pot, don't put it back in the slow cooker.
Pork shoulder is the best cut of meat to use for pulled pork, especially the pork butt.
Pulled pork will keep in the fridge for about 3-4 days, but you can also freeze it.
Pulled pork can be used to make so many different kinds of dishes. Tacos, quesadillas, burritos, enchiladas, sandwiches, pasta dishes etc.
I have a Pulled Pork Slider with Lemon and Yoghurt Coleslaw if you would like to check that out.