John This is an absolute family favourite! I think we could have pulled pork everyday and never tire of it. I’ve tried quite a few pulled pork recipes and while some are good and others not to our liking, this is the recipe we regard as our favourite. I only cook this one now.
Some people like to slow cook their pork. I use a pressure cooker. It’s a lot quicker and the pork comes out very tender, so I don’t see the need to slow cook this one. Besides, I really like my pressure cooker, it’s a pity you can’t cook everything with a pressure cooker! You don’t need to constantly tend the food, you just set the time, sit back and relax (and probably have a beer).
For the pork, the recipe indicates Pork Shoulder, but I generally use Pork Leg, its a little less fatty. Although Pork Leg is meant to be a little drier than Pork Shoulder, it really doesn’t matter as you put the shredded pork back into the juices to soak in it before serving, so in my mind having a less fatty cut of Pork is better. Also, buy the Boneless Pork, don’t bother with the cheaper pork on the bone. It’s not worth the hassle, and by the time you cut out the bone, I really don’t think the price is much different. It’s also harder to know what size to buy so you are left with 2kg of Pork to actually cook.
We serve this with Red Cabbage Coleslaw. We really only make Red Cabbage Coleslaw because of the colour. The rich red/purple colour of the cabbage is really nice. However the normal Green Cabbage Coleslaw will taste just the same.
The only other variation you might want to think about is how hot/spicy you want the pork to be. The recipe calls for 1 tablespoon of ground chilli. Whether you use hot chilli or mild chilli is really a personal preference. We don’t like our pork too spicy, so I go with a mixture of 1/2 tbs of mild ground chilli and 1/2 tbs of hot chilli flakes. This gives a nice little spicy kick without being overpowering.
I love this served on the crusty Vietnamese bread rolls. Others in our family prefer the soft flour dusted rolls. Either way, buy plenty of rolls, because one is just not enough.
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Servings |
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- 1 tsp Vegetable Oil
- 2 kg Boneless Pork Shoulder (or Boneless Pork Leg) I generally buy Pork Leg
- 1 cup Barbeque Sauce Get 'Smokehouse' BBQ sauce
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Chicken Broth I usually use chicken stock cubes to make this
- 1/4 cup Brown Sugar
- 1 tbsp Yellow Mustard I use wholegrain mustard - I haven't used many others
- 1 tbsp Worcestershire Sauce
- 1 tbsp Chilli Powder Mild or Hot depending on preference. I use 50/50
- 1 large Onion Chopped/Diced
- 2 cloves Garlic Crushed
- 1 1/2 tsps Thyme Use dried
Ingredients
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- Pour the vegetable oil into the bottom of the pressure cooker.
- Cut the Pork into smaller pieces (about 6 pieces) and place into the pressure cooker.
- Pour in the barbeque sauce, apple cider vinegar and chicken broth.
- Stir in brown sugar, yellow mustard, worcestershire sauce, chilli powder, onion, garlic and dried thyme.
- Cover and cook in pressure cooker for 45 minutes.
- Remove the pork from the pressure cooker, and shred using 2 forks.
- Return the shredded pork to the pressure cooker, and stir the meat into the juices
- Remove from pressure cooker with slotted spoon onto a plate
- Serve on crusty breadrolls and top with red cabbage coleslaw (see recipe on this blog)
