Smoky Pulled Pork in BBQ Sauce
Ingredients
- 800 g pork shoulder joint
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 400 g tinned chopped tomatoes
- 4 tbsp tomato ketchup
- 2 tbsp cider vinegar
- 2 tbsp soft dark brown sugar
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 533 kcal
- Protein
- 38.8 g
- Carbohydrate
- 14.6 g
- of which sugars
- 13.6 g
- Fat
- 34.9 g
- of which saturates
- 11.4 g
- Fibre
- 1.7 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix together the smoked paprika, garlic powder, cumin, and a generous pinch of salt. Rub all over the pork.
- 2
Heat the oil in a large casserole over high heat and sear the pork on all sides until browned.
- 3
Combine the tomatoes, ketchup, cider vinegar, and brown sugar, then pour over the pork.
- 4
Cover tightly and cook in the oven at 160°C/140°C fan for 3 hours until the meat is falling apart.
- 5
Remove the pork, shred thoroughly with two forks, then stir back into the sauce.
- 6
Cool completely, portion into bags or tubs, and freeze. Serve in rolls, on jacket potatoes, or with rice.
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