Pulled Pork Recipe
This easy pulled pork recipe can be served up for dinner, Taco Tuesday, family picnics and more!
Servings: 8 people
Ingredients
- 8 kilos boneless, rolled pork shoulder ask your butcher for a Boston Butt
Dry Rub
- 50 g light brown muscovado sugar
- 2 tablespoons garlic salt
- 2 tablespoons garlic pepper
- 1 tablespoon cayenne pepper
- 2 tablespoons dried parsley
- 1/2 tablespoon dried sage
Pork Roast
- 2 red onions quartered
- 250 ml fresh squeezed orange juice (4 oranges)
Instructions
Prepare the Pork
- Put all of the ingredients for the rub in a small bowl and mix
- Rub it all over the scored fat
Slow Roast
- Heat oven to 200C
- In a huge roasting pan, double foil for easy clean up
- Cover base with peeled and quartered red onions so that the pork rests on top of the onions (not on the bottom of the pan)
- Pour orange juice into the bottom of the pan to cover the onions
- Cover tightly with foil. Double cover to wrap that pork up like a little baby.
- Cook 200C for about an hour.
- Turn oven down to 160C and slow roast the pork for 8 - 12 hours
- Check every 4 hours and if gone dry, add a bit of water to the bottom of the pan
Finishing the Pork
- Remove from oven and let rest for 30 minutes
- Pull apart the pork with two forks
- Fry about 1/3 of the pork in the juices to have crispy bits or BBQ about 1/3 of the pork to get smokey crispy bits