Breville Test Kitchen

Pulled Pork

Name: Pulled Pork
Cook time: 3000 s
Total time: 30600 s
Yield: Serves 12
Ingredients: 2 tbsp flaky sea salt; 2 tbsp dark brown sugar; 1 tbsp smoked paprika; 1 tsp freshly ground black pepper; 1 tsp crushed red pepper flakes; ½ tsp mustard powder; ½ tsp cayenne pepper; 4 ½-5 ½ lb boneless pork shoulder - cut into 4 pieces; 1 large yellow onion - thinly sliced; 4 cloves garlic - crushed; 1¼ cups (10 fl oz) apple cider vinegar; ¼ cup (2 fl oz) Worcestershire sauce; ½ cup (4 fl oz) water; 1 cup (8 fl oz) canned crushed tomatoes; ⅓ cup (2¾ fl oz) apple cider vinegar; ¼ cup (3¼ oz) Lyle’s golden syrup; 3 tbsp (1½ fl oz) Worcestershire sauce; ¼ cup (1¾ oz) dark brown sugar; 1 tsp smoked paprika; ½ clove garlic - crushed; 1 tbsp Dijon mustard; Flaky sea salt - to season; Freshly ground black pepper - to season; 12 large burger rolls - warmed, split; Shredded cabbage; Shredded carrot; Shredded radish; Cilantro leaves

8 hrs 30 mins total time

50 mins active time

Easy

Serves 12

Ingredients

Measurements:

For the spice rub

2 tbsp flaky sea salt
2 tbsp dark brown sugar
1 tbsp smoked paprika
1 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
½ tsp mustard powder
½ tsp cayenne pepper

For the pulled pork

4 ½-5 ½ lb boneless pork shoulder
cut into 4 pieces
1 large yellow onion
thinly sliced
4 cloves garlic
crushed
1¼ cups (10 fl oz) apple cider vinegar
¼ cup (2 fl oz) Worcestershire sauce
½ cup (4 fl oz) water

For the barbecue sauce

1 cup (8 fl oz) canned crushed tomatoes
⅓ cup (2¾ fl oz) apple cider vinegar
¼ cup (3¼ oz) Lyle’s golden syrup
3 tbsp (1½ fl oz) Worcestershire sauce
¼ cup (1¾ oz) dark brown sugar
1 tsp smoked paprika
½ clove garlic
crushed
1 tbsp Dijon mustard
Flaky sea salt
to season
Freshly ground black pepper
to season

To serve

12 large burger rolls
warmed, split
Shredded cabbage
Shredded carrot
Shredded radish
Cilantro leaves

Instructions

1To make the spice rub, put all the ingredients in a small bowl and stir to combine.
2To make the pulled pork, put the pork in a large bowl. Sprinkle over the spice rub. Use your fingertips to rub the mixture into the pork until it is evenly coated. Cover with plastic wrap and refrigerate for 1-2 hours or overnight.
3Put the onion and garlic in the bottom of a greased 4 ½ qt Dutch oven. Put the pork on top.
4Combine the apple cider vinegar, Worcestershire sauce and water in a measuring cup, then pour into the Dutch oven. Cover with a tight-fitting lid or two layers of foil, pressed down around the edges to seal.
5Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/HIGH/5 hours and press start.
6Once preheated, put the pork in the oven and cook for 5 hours.
7Meanwhile, to make the barbecue sauce, combine all the ingredients in a medium saucepan. Cook, stirring often over medium heat, for 10 minutes until the sauce comes to a boil.
8Reduce heat to low and simmer, stirring occasionally, for 40 minutes until the sauce has thickened. Season with sea salt and pepper. Set aside to cool completely.
9Transfer the pork to a tray. Using 2 forks, shred the pork, discarding any fat and gristle. Strain the pan juices from the pork into a measuring cup. Pour 1 cup (8 fl oz) into a medium saucepan. Add 1 cup (8 fl oz) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork, stir gently to coat.
10Top the bun bottoms with the pulled pork, cabbage, carrot, radish, cilantro and a spoonful of the remaining barbecue sauce. Sandwich with bun tops.
11Alternatively serve the pulled pork over baked potatoes, in wraps or tacos.
Tip: Before you start, check that the Dutch oven fits in the oven.