Dr Pepper Pulled Pork

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안녕하세요 

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こんにちは 

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你好

(Ni Hao)

Time for me to share with you another tried and tested Pinch of Nom recipe, this time it's their Cherry Cola Pulled Pork, the recipe states you can also do the dish with Dr Pepper, so that's what I decided to do, hence the title. There are 3 methods for this dish, the Oven Method, which takes 2 hours and 35 minutes, the Pressure Cooker Method, which takes 35 minutes and finally the Slow Cooker Method, which takes 5-10 hours.

I did the Oven Method, so lets get started.

Lets get cooking!

Ingredients:

1.5 kg pork shoulder joint (weight including fat)

4 white onions, peeled & roughly sliced

660 ml Dr pepper

2 tsp Worcestershire sauce or Henderson's relish

1 pork stock cube, crumbled

1 tsp smoked paprika

1 tbsp garlic granules

1 tsp onion granules

sea salt & freshly ground black pepper

4 tbsp tomato puree

1 tbsp balsamic vinegar

Start off by pre-heating your oven to 170C/Fan 150C/Gas Mark 3.

Next remove the visible fat from the pork shoulder joint, cut the meat into large chunks (about size of a matchbox), then put in a large ovenproof dish.

Next to the pork add the onions, Dr Pepper, Worcestershire sauce, stock cube, paprika, garlic granules, onion granules and a pinch each of salt and pepper, then give a good stir to combine.

Put the lid on the dish and place it in the middle of the oven for 2 and a half hours.

Once the meat is ready it will be tender and falling apart when you push your fork into it. Skim away any fat that may have risen to the top of the stock.

Remove the pork and place it into a separate bowl.

If you are able to use your dish on the hob then do so, otherwise if not, transfer the onions and stock into a saucepan and place on a medium heat (dish is the same heat). stir in the tomato puree and balsamic vinegar, and simmer for 5 minutes, or until the stock has reduced by half.

Use a stick blender to blend the onions and stock. You should be left with a thick BBQ sauce. If it's still too thin, reduce further over a medium heat.

While the sauce is reducing, shred the pork using two forks.

Lastly pour the sauce over the pork, make sure to coat it well.

This dish can be frozen once cooled, make sure to defrost fully then reheat until piping hot.

Serve hot, I served ours with steamed vegetables and mashed potatoes.

This went down a treat when we had it, it was really tasty and I'll happily make it again, the only part I found time consuming and off putting was getting all the fat off the pork.

I'd definitely say that this dish is a treat and would be perfect on some crusty bread rolls too.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye