|1.8kg bone-in shoulder of pork, rind removed|
1 1/2 cups salt reduced chicken stock
1/2 cup barbecue sauce
1/2 cup firmly-packed brown sugar
1 brown onion, roughly chopped
bread rolls and coleslaw, to serve
|FOR JAMAICAN RUB |
2 tablespoon brown sugar
2 teaspoon ground coriander
2 teaspoon sea salt flakes
1 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
- Preheat oven to 160°C or 140°C Fan-Forced. Place pork into a roasting pan. To make rub, combine all ingredients in a bowl and mix until combined. Sprinkle rub over pork and gently rub into the flesh.
- Combine stock, barbecue sauce, sugar and onion in a bowl. Pour mixture around the pork. Cover with a sheet of baking paper and cover tightly with foil. Bake for 3 1/2 hours or until pork is very tender
- Transfer pork to a plate. Place roasting pan onto a high heat. Bring barbecue sauce mixture to the boil. Reduce heat to medium and simmer for 8 to 10 minutes until thickened.
- Using 2 forks, shred pork and place into bowl, drizzle over the reduced barbecue sauce mixture. Toss until combined. Serve pulled pork in bread rolls with coleslaw.
Serving Size: 6