This long-cooked pork is popping up on menus all over town. Traditionally the pork is cooked long and slow in a smoker, then shredded or "pulled" and mixed with barbecue sauce. This pot-cooked version replicates the original.
|2 tsp||Chilli powder|
|2 tsp||Ground paprika|
|2 tsp||Ground cumin|
|2 tsp||Ground coriander|
|1 tsp||Cayenne pepper|
|1 kg||Pork shoulder|
|1 cup||Tomato sauce|
|1 cup||Barbecue sauce|
|1 to serve||Bread roll|
- Make a rub with 2 tsp each of chilli powder, paprika, ground cumin, ground coriander and a teaspoon of cayenne pepper.
- Smother a piece of pork shoulder (around 1 kg) with this and massage it well into the meat.
- Sit the meat in a dish and leave uncovered in the fridge overnight.
- Make a makeshift smoker by getting an old baking dish and sitting a cake rack in it.
- Sprinkle some smoking dust into the base of the tray, sit the pork on the rack and seal it all with a couple of layers of tinfoil.
- Sit this on a flame to start the sawdust smoking, about 10 minutes. Then put the dish into a medium oven and leave to "smoke "for 30 minutes.
- Remove the dish from the oven, take off the foil and put the meat into an ovenproof pot that has a good fitting lid.
- Add 2 cups of water, put on the lid and return to the oven at 150 degC, for at least 3 hours.
- By then the pork should be falling apart and easily shredded. If not keep cooking until it is.
- Shred the pork. Pulling it by hand is the easiest way.
- Mix a cup of tomato sauce with a cup of barbecue sauce and then mix this all through the meat. Serve in a roll.
Tip: There are many different spice rub recipes and complex barbecue sauce recipes but this simple version will get you started.
This dish is best matched with
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