El Burrito Monster’s Gold Pulled Pork
Delicious cider pulled pork – perfect to impress guests at any BBQ!
- Ingredients
- Method
- BBQ Sauce
- 2kg pork shoulder
- 50g spice blend (30% salt)
- 3 onions
- 1 bulb garlic
- 2 sprigs thyme
- 1 bottle Thatchers Gold
- 1 litre stock
- ...
- For the BBQ Sauce
- 6 tbsp soft brown sugar
- 4 tbsp cider vinegar
- 2 tbsp soy sauce
- 2 tbsp hot sauce
- 4 tbsp ketchup
- Cover the meat (not the fat!) of the pork shoulder in the seasoning, and lay on a bed of sliced onions and skin on cloves of garlic, and sprigs of thyme
- Pour around the Thatchers Juicy Apple and Stock, cover loosely with cling film, and load it into the smoker or oven to slow cook at 150C for 5-7 hours or until the meat reads an internal temperature of 90C
- Remove the meat from the cooking liquid and let rest for 2 hours
- Optional: pour the cooking liquid into a bowl to put into the freezer for an hour to freeze the fat to make it easier to remove!
- Simmer the remaining cooking liquid with the sugar, vinegar, soy sauce, hot sauce and ketchup for 30 minutes
- Blend it into a super smooth BBQ sauce to bottle up once cooled ready for use, and it’ll last 3-4 weeks in the fridge!
BBQ Sauce
- 6 tbsp soft brown sugar
- 4 tbsp cider vinegar
- 2 tbsp soy sauce
- 2 tbsp hot sauce
- 4 tbsp ketchup
Method
- When you finish cooking the meat, pour the cooking liquid into a bowl to put into the freezer for an hour to freeze the fat to make it easier to remove!
- Simmer the remaining cooking liquid with the sugar, vinegar, soy sauce, hot sauce and ketchup for 30 minutes
- Blend it into a super smooth BBQ sauce to bottle up once cooled ready for use, and it’ll last 3-4 weeks in the fridge!
