It occurs to me that I haven’t had a chance to put up one of our favourite meals in quite a while. So I made certain that when we had this amazing pulled pork for dinner I rushed home from work and tried to snap a photo before the light faded too much. It’s an amazing recipe, and is quite versatile. It’s meant to be served on sliders, but I much prefer it as we make it, with extra sauce and served on a bed of rice – or even wrapped in lettuce. It’s so delicious! It’s a little bit tangy, quite soft and more-ish, and can be eaten again and again and again!
But I have a particular fondness for pulled pork. From the first bourbon barbecue sauce pulled pork bun I ever ate, to now, that love has not diminished. In fact I am still chasing a flavour of pulled pork to rival the flavours I had in that bun. I have come close with the local cafe/restaurant – Frankie’s at Forde, and also with the most incredible meat-centric restaurant ever – Smoque. But I am determined to keep looking.
In the meantime this dish has been fantastic, and I know there are other pulled pork fans out there who will love this! So Happy FF!
Adapted from Taste.com’s
Serves: 4-6, Prep: 10-15 minutes, Cook: 3.5 – 4 hrs
- 2kg boneless pork shoulder, rind and excess fat removed
- 2 tsp olive oil
- 1lt (4 cups) cold water
- 160ml (2/3 cup) gluten free hoisin sauce
- 120ml (1/2 cup) gluten free soy sauce
- 1.5 tsp minced garlic
- 1.5 tsp ginger powder
- 2 whole star anise
- 2 cinnamon sticks
- Rice or lettuce leaves to serve
- Preheat oven to 150C (fan-forced or conventional).
- Place the pork on a chopping board, and cut a horizontal slit in the thick end, but don’t cut right through, and open it to lie it flat in one piece. Trim any remaining fat and season.
- Heat oil in a roasting pan, and sear the pork on all sides until brown.
- Place the pork in a deeper dish. Combine all the other ingredients in a jug or bowl and pour over the pork.
- Cover the dish with foil, and bake for 2 hrs. Turn the pork, baste it, and check it. If it needs for time as ours did, bake for a further up to 1.5hrs. Once the meat is soft, and pulling apart easily, turn the oven off and let the pork cool in the pan for 10-12 mins.
- Remove the pork, reserving the sauce, and shred the meat. Discard remaining fat, transfer back to the pan with the sauce.
- Serve with rice or lettuce.