There are a lot of great things to come out of America, but in the culinary world, it has to be pulled pork. The pork is cooked slowly at a low temperature which means it becomes deliciously tender and full of flavour.
I made up my own BBQ marinade from a whole host of ingredients I found in our cupboard but any BBQ marinade will do, just make sure there’s plenty of it! I used the following ingredients: Jamie Oliver’s BBQ rub, smoked paprika, chilli flakes, dark brown sugar, honey, red wine vinegar, tamari sauce, chilli oil and salt and pepper. Really the best thing to do is to make it to taste, so keep trying it. You want a consistency that you can smear all over your Pork. I used a Pork shoulder (about 1.6kg). I smothered it in the BBQ marinade and placed it on a roasting tray and wrapped the tray in foil. I then put this in a pre-heated oven at about 140 (fan) for about 4.5 hours. When your timer goes, unwrap the foil (be prepared for the amazing smell) and tempting though it is to tuck in, put it back in the oven for a final 45 minutes uncovered. When it’s ready, place it on a chopping board and put one fork through the shoulder and pull away with another. You’ll find that the Pork easily shreds. Smother over any of the left marinade in the bottom of the roasting tin.