Phil Vickery's BBQ pulled pork
Get your bank holiday weekend off to a sizzling start, with Phil Vickery's BBQ pulled pork.
Phil will be using a shoulder of pork which is perfect for slow cooking. This can be done in the oven, or on the BBQ - so don't worry if you don't have a BBQ!
This pulled pork is perfect for a BBQ
Phil's pulled pork with BBQ sauce
Serves: 6-8
Ingredients
2kg kg shoulder of pork, bone in, skinned
For the rub
1 tbsp sweet paprika
4 tsp soft light brown sugar
1 tsp chilli powder
1 tsp celery salt
1 tsp dried garlic powder
1 tsp English mustard powder
1 tsp ground black pepper
½ tsp sea
For the BBQ sauce
1 medium onion, finely chopped
2 cloves of garlic, chopped
1 red pepper, finely chopped
100ml olive oil
125ml tomato ketchup
175ml passata
50ml cider vinegar
6 tbsp Worcester sauce
Juice 1 lemon
150ml pineapple juice
2 tsp Tabasco sauce
1 tbsp black treacle
3 tbsp light brown sugar
3 tbsp Dijon mustard
1 tsp dry English mustard powder
1 tsp ground black pepper
1 tsp sea salt
Method
Preheat the oven to 220C, fan 200C, Gas 7. Mix all the rub ingredients together well.
Rub ¾ of the rub all over the pork shoulder and chill well for at least 1 hour, or up to 24 hours. When ready, put into a baking tray and re-rub any mix over the joint.
Place the joint into the preheated BBQ, or on a baking tray and pop into the oven for 20 minutes to start to brown.
Once browned, turn the oven down to 170C, 150C fan, Gas 3 and pour a cupful of water (or beer if you have it!) into the tray. If cooking on a BBQ, cook off to one side of the BBQ away from the heat. Cook for roughly 3 hours, or slightly longer, or until cooked through and a fork passes through the meat easily. Do not overcook - if the meat starts to brown too much, cover with a piece of foil.
Meanwhile, make the BBQ sauce. Heat the olive oil and add the onions, pepper and garlic, cook for 3 minutes to soften slightly.
Add the rest of the ingredients and bring to the boil. Turn down the heat and simmer for 10 minutes to cook and thicken. Keep warm and set aside.
Once the pork is cooked, remove and cool slightly. Add any juices to the BBQ sauce and mix.
Next ‘pull’ apart the meat into long strands. Place into a bowl, dust well with the last ¼ of the rub and mix.
Add enough sauce to just coat the meat and serve in buns. Serve with coleslaw and more BBQ sauce.