Pulled Pork

Ingredients

• 1.5-2 kg boneless pork shoulder
• 6-8 cloves garlic, peeled and crushed
• 8 tbs tomato ketchup
• 4 tbs cider vinegar
• 2 tbs paprika
• 2 tbs dark muscovado sugar
• 2 tbs Worcestershire sauce
• 2 tbs Dijon mustard (Colman's English Mustard is a good sub)
• Salt and freshly ground black pepper

Directions

1. Make Sauce: Combine all sauce ingredients in a bowl and mix well.
2. Marinate Pork: Coat pork thoroughly with the sauce, cover with cling film, and refrigerate 2-3 hours, preferably overnight.
3. Cook Low & Slow: Bake pork in a covered dish at 275°F for 6-8 hours, basting occasionally, until very tender.
4. Slow-Cooker Option: Alternatively, cook pork with sauce on LOW for 8-10 hours, without opening the lid, until tender.
5. Rest: Remove pork from heat and rest ~10 minutes.
6. Reduce Sauce: Pour cooking liquid into a small pan, skim off fat, and boil to reduce and thicken slightly.
7. Shred Pork: Remove skin and visible fat. Shred meat with two forks.
8. Finish & Serve: Stir shredded pork into the reduced sauce and serve.

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