Sarah Tiong's Slow Cooked Pulled Pork Shoulder Roast
Serves: 4 | Preparation Time: 10 mins | Cooking Time: 4 hours
Ingredients:
2.5-3kg Tasman pork shoulder roast (bone out)
2 tablespoons salt
2 tablespoons ground toasted coriander seed
2 tablespoons ground toasted fennel seed
2 tablespoons ground toasted black pepper
2 large brown onions, finely chopped
5 garlic cloves, finely chopped
1-2L Boiling water or stock
2 tablespoons salt
2 tablespoons ground toasted coriander seed
2 tablespoons ground toasted fennel seed
2 tablespoons ground toasted black pepper
2 large brown onions, finely chopped
5 garlic cloves, finely chopped
1-2L Boiling water or stock
Method:
- Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
- Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
- Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
- Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
- Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
- Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).
More meal options with pulled pork, see recipes here:
