Jamaican pulled pork
Serves: 6 | Preparation Time: 15 mins | Cooking time: 3 hrs 40 mins
- 1.8 kg Tasman pork shoulder roast (on the bone), rind removed
- 1 ½ cups salt reduced chicken stock
- ½ cup barbecue sauce
- ½ cup firmly-packed brown sugar
- 1 brown onion, roughly chopped
- Bread rolls and coleslaw, to serve
- 2 tbsp brown sugar
- 2 tsp ground coriander
- 2 tsp sea salt flakes
- 1 tsp allspice
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- Preheat oven to 160˚C/140˚C fan-forced. Place pork into a roasting pan. To make rub, combine all ingredients in a bowl and mix until combined. Sprinkle rub over pork and gently rub into the flesh.
- Combine stock, barbecue sauce, sugar and onion in a bowl. Pour mixture around the pork. Cover with a sheet of baking paper and cover tightly with foil. Bake for 3 ½ hours or until pork is very tender.
- Transfer pork to a plate. Place roasting pan onto a high heat. Bring barbecue sauce mixture to the boil. Reduce heat to medium and simmer for 8-10 minutes until thickened.
- Using 2 forks, shred pork and place into bowl, drizzle over the reduced barbecue sauce mixture. Toss until combined. Serve pulled pork in bread rolls with coleslaw.