PULLED PORK WITH SMOKY BARBECUE SAUCE
80 ml (1/3 cup) olive oil
1 tablespoon sea salt
6 large garlic cloves, finely chopped
2-2.5 kg AUSTRALIAN PORK BONELESS PORK SHOULDER
Coriander leaves, to serve (optional)
2 tablespoons smoked paprika
1 tablespoon garlic flakes
1 tablespoon dried chilli flakes
1 teaspoon mustard powder
2 tablespoons brown sugar
2 teaspoons smoked sea salt
1 teaspoon freshly ground black pepper
SMOKY BARBECUE SAUCE
250 ml (1 cup) store-bought smoky barbecue marinade
250 ml (1 cup) warm water
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Preheat the oven to 140°C.
Rub the oil, salt and garlic all over the AUSTRALIAN PORK BONELESS PORK SHOULDER.
To make the spice rub, combine all the ingredients in a small bowl.
Heat a large flameproof casserole dish over medium-high heat. Place the AUSTRALIAN PORK BONELESS PORK SHOULDER in the dish and sear it on all sides for 5-10 minutes, until well browned.
Remove the dish from the heat and, using a spatula, smear the spice rub all over the AUSTRALIAN PORK BONELESS PORK SHOULDER.
To make the barbecue sauce, mix all the ingredients in a small bowl
Pour half the sauce over the meat, then cover and place in the oven for 4 hours, adding the remaining sauce halfway through cooking.
When the meat is cooked through and pulls away easily, take it out of the oven and let it cool for 15 minutes. You only want the meat to cool slightly – it pulls better while it’s still warm.
Use two forks to pull the pork apart, then return it to the dish and mix with the pan juices and sprinkle over some coriander leaves.