When I’ve been out I’ve always enjoyed shreaded pork from takeaway places and wondered how to make it myself. I thought it was difficult and expensive but turns out I was wrong. I read up online on several sites how to make some and made my own version using the same baseline of how its put together using ingredients I enjoy for seasoning.
It turned out a lot better than I expected it too, and it was great for a saturday. The weather is getting nicer, spring seems to have arrived and to have something that I didn’t really need to do much with and make great sandwidges with, all I can say is its turned out well and now I can make something more.
The cost for the whole receipe came to around £7.50
Ingredients
* Pork Shoulder / Pork Roast
* 2 onions, sliced and deviced
* 1 onion, chopped (Optional)
* Juice of 2 limes
* 1 green bell pepper
* 1 Jar BBQ Sauce
* 1 tablespoon of olive oil (Optional)
Seasoning Mix Ingredients (cost around £1)
Seasoning Mix Blitzed
* 3 chillis de-seeded & finely chopped
* Around a 2cm cubed piece of ginger finely chopped
* 3 cloves of garlic
* A few Black Pepper corns
* A little Salt
Create the seasoning:
Method 1:
Chop ingredients and mix in a bowl
Method 2:
Place in food processor and let that blitz the ingredients together. This is the way I did it.
How to make the dish
I have used a slow cooker to create this dish, but its also possible to use an oven and slow cook using a low heat however I found a slow cooker was more economic and simple enough to use. My instructions are for what I use, you may need to look elsewhere for heat settings for an oven.
1. Prepare the seasoning mix
2. Place 1 sliced onion at bottom of pot
3. Place pork on top of onions
4. Cover pork with seasoning mix
5. Top with remaining onion, and add chopped peppers
6. Drizzle with lime juice
7. Cover with pan lid
8. Cook on a high heat for 6 hours
9. Remove meat & veg
10. Discard juices
11. Shread pork using two forks to pull it apart
12. Return pork to the pan
13. Pour and mix in BBQ sauce
14. Cover with lid and heat on low for 1 hour or more
15. Fry chopped onions in a little oil to how you like them (Optional)
16. Serve
Works well in bread buns.
The shreading of the pork, pulling it apart took quite a while to do but it did pull away so easily. The meat turned out to just work so well in this dish, and was almost falling apart when I took it out of the pan in stage 9… but overall it worked well. Not sure when I’ll manage to eat it all but glad others are coming over to join in. Hope they enjoy it as much as I am.
An Added Heat Twist…?
I’ve thought that if I was to add to the seasoning mix a naga jolokia chilli blitz into this, it would make for a Hot shot version but thats not for people in general. The heat of those things are an aquired taste. Most people do not taste anything more after the heat has hit them and we don’t want to waste the lovely flavours. I didn’t add much heat to this one and it is delicious and one to share in a party I’d think.
The end look of it:
Shreaded Pork in a BBQ Sauce: The End Result
Enjoy, I have and will again!