Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Pulled Pork

This is a great dish to cook the day before you need it, leave in the  fridge and serve on buns! 


2 kg pork shoulder (boneless)
2 tablespoons vegetable oil
1 onion, finely chopped
4 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
250 ml chicken or vegetable stock
100 ml apple cider vinegar
4 tablespoons tomato ketchup
2 tablespoons Worcestershire sauce

  1. Preheat your oven to 150°C (300°F).
  2. In a large oven-safe pan or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  3. In a small bowl, mix together the smoked paprika, ground cumin, dried oregano, brown sugar, salt, and black pepper to make a spice rub.
  4. Rub the spice mixture all over the pork shoulder, ensuring it is well coated.
  5. Place the seasoned pork shoulder into the pan with the onions and garlic. Add the chicken or vegetable stock, apple cider vinegar, tomato ketchup, and Worcestershire sauce.
  6. Cover the pan with a lid or foil and transfer it to the preheated oven. Let it cook for approximately 4-5 hours, or until the pork is very tender and easily pulls apart with a fork.
  7. Remove the pork from the oven and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces.
  8. Meanwhile, if you prefer a thicker sauce, strain the cooking liquid into a saucepan and simmer it on the stove until it reduces and thickens slightly.
  9. Pour the desired amount of sauce over the shredded pork and mix well to combine.
  10. Serve the pulled pork on buns or rolls, along with your favourite barbecue sauce and any additional toppings or sides you prefer.

Chefs Tips

Pulled pork is versatile and can be enjoyed in various ways. Serve it on soft burger buns or rolls for classic pulled pork sandwiches.

It’s also delicious in tacos, quesadillas, wraps, or even as a topping for loaded nachos or baked potatoes.

Store any unused portions in an airtight container in the refrigerator for up to 3-4 days.

It can also be frozen for longer storage. When reheating, add a splash of liquid (such as broth or barbecue sauce) to prevent the meat from drying out.

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