A delicious combination of tender, shredded pork, mixed with a richly flavoured sauce. This great dish originated in America and is now loved and cooked by all the nations in the world.
1 – 1.2kg boneless neck or shoulder of pork
Salt and freshly ground pepper to taste
2 onion, finely chopped
4 cloves garlic, crushed
45ml brown sugar
80ml tomato puree or tomato sauce
125ml BBQ sauce
250ml vegetable stock
45ml apple vinegar or red wine vinegar
Preheat oven to 180°C. Fry the onion and garlic in the oil until soft, and cool down. Add to the onion and garlic mixture the rest of the rubbing mixture’s ingredients, except the tomato puree or sauce, BBW sauce, stock and vinegar.
Season the pork neck with salt and pepper and rub the onion mixture onto the pork.
Place the pork into a large oven roasting pan.
Mix the tomato puree, BBQ sauce, stock and vinegar and pour around the pork in the oven pan.
Cover the pan with tin foil (shiny side towards the pork) and bake 2 – 2½ hrs, or until the pork is very tender.
Remove the tin foil, turn the oven up to 230°C and oven-roast until attractively brown on top.
Remove from the oven and “rest” in the pan juices for at least 10 minutes.
Place pork on a flat wooden surface, use two forks, and “pull” the pork apart in long strands. Do not make the strands too thin, as a bit of chunky texture gives a delicious satisfying taste.
Check if the pan juices have formed a slightly thick sauce. If necessary, the thin sauce can be thickened with a small amount of gravy power or plain flour, mixed with water into a paste. Cook through to thicken.
Spoon the sauce over the shredded pork and mix gently to create a moist heap of shredded “pulled” pork.
Serve hot on toasted slices of French bread or on fresh bread roll halves. Sprinkle with herbs just before serving.