Name: Pulled pork
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 12
Cuisine: American
Ingredients: 2 tsp smoked paprika; 2 tsp ground cumin; 2 tsp pepper; 2 tsp brown sugar; 1 tsp salt; 2 mugfuls cider; 1 item boneless shoulder of pork; 1 mugful smoky barbecue sauce; 1 item soft white rolls; 1 item coleslaw

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Pulled pork

Pulled pork

The easiest pulled pork recipe you'll ever make.

This meal provides a high protein source, supporting muscle recovery and growth.

Source

Ingredients:

2
tsp
smoked paprika
2
tsp
ground cumin
2
tsp
pepper
2
tsp
brown sugar
1
tsp
salt
2
mugfuls
cider
1
item
boneless shoulder of pork
1
mugful
smoky barbecue sauce
1
item
soft white rolls
1
item
coleslaw

Preparation Time: 15 minutes

Cooking Time: 480 minutes

Instructions:

Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.

Nutrition	Per Serving 3392 g	Per 100g
Energy	7194.6 kcal	212 kcal
Protein	633 g	18.7 g
Fibre	1.7 g	0.1 g
Salt	4.5 g	0.1 g
Sugar	169.5 g	5.0 g
Carbohydrates	229.8 g	6.8 g
Fat	503.1 g	14.8 g

2
tsp
smoked paprika
2
tsp
ground cumin
2
tsp
pepper
2
tsp
brown sugar
1
tsp
salt
2
mugfuls
cider
1
item
boneless shoulder of pork
1
mugful
smoky barbecue sauce
1
item
soft white rolls
1
item
coleslaw

Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.