Pulled Pork
Slow-smoked for hours over seasoned hardwood embers until meltingly tender, glazed with a tangy, sweet regional barbecue reduction.
Ingredients
- • 1.5 kg pork shoulder
- • 2 onions (chopped)
- • 2 tbsp Schwartz Perfect Shake Classic BBQ Seasoning
- • 1 tbsp Worcestershire sauce
- • 250 ml beef stock (1 stock cub dissolved in 250ml/1 cup boiling water)
- • 1 tbsp black pepper
- • low calorie cooking spray
- • 1/2 onion
- • 2 cloves garlic (crushed)
- • 1 can chopped tomatoes
- • 1 tbsp tomato puree
- • 1/2 lemon (juice of)
- • 1 tbsp Schwartz Perfect Shake Classic BBQ Seasoning
- • 1 tbsp balsamic vinegar
- • 2 tbsp Worcestershire sauce
- • 2 tbsp white wine vinegar
- • 1 tbsp Franks Hot Sauce
- • 1 tsp mustard powder
- • 1 tsp granulated sweetener
Preparation Steps
Cut the pork shoulder in half and trim all excess fat - there will be quite a bit. It's fine if you cut the pork up to get at the fat
Mix the salt and pepper with the Schwartz Perfect Shake Classic BBQ Seasoning and rub it all over the pork. Make sure to massage. Place the pork in the fridge for a few hours or use immediately
Place the Instant Pot into Sauté mode and spray with low calorie cooking spray. Brown the pork on all sides, don't worry if the bottom of the pot browns
Remove the pork from the pot and deglaze with a bit of the stock. Make sure all browned bit are off the bottom
Tip in the onions and cook until they soften. Add the pork back to the pot and pour in the stock and Worcestershire sauce
Lock the lid, turn the valve to sealing and place the Instant Pot into Manual mode. Increase the time to 90. The pot will come to pressure and when it's done so it'll start to count down
Once finished, allow the pot to naturally release it's pressure for 15 minutes
Place the pork and onions on a plate and run the remaining juices through a fat separator to get rid of the fat. Return the juices to the pot, and put the pot into Sauté mode
Once the juices have reduced by half add in your BBQ sauce & simmer stirring frequently for another 5 minutes. Whilst this bubbles away pull your pork & onions with a couple of forks. It will just melt, resist the temptation to pick!
Add the pork into the sauce and stir well. Place the pot into 'Keep Warm' if you want to go back for seconds. You probably will!!
Spray a frying pan with low calorie cooking spray and cook the onions and garlic until the onions are soft
Add the tomato puree and tinned tomatoes and cook for 5 minutes on high, stirring frequently
Add in the rest of the ingredients, lower the heat and simmer for 20 minutes, the sauce should thicken nicely
Place into a sterilised jar, and store in the fridge until ready to use. Use within a week.