For those of you who attended our cooking demonstrations, you may remember this recipe from Chef Adrian. It always went down a treat for the tastings after. Perfect if you have some left over Pork from the night before. This will go down as a healthy treat.



  • Ingredients:
  • 1 boneless pork shoulder or neck (about 1.2kg)
  • 8 floury baps
  • For the Marinade:
  • 140ml Worcestershire sauce
  • 120ml ketchup
  • 50g brown sugar
  • 1 medium onion chopped
  • 2tbsps of dijon mustard
  • 2tbsps white wine vinegar
  • 1/2 tbsp of Tobasco
  • 2tbsps of garlic paste
  • 1tbsp of shallot paste


      Cooking time

  •  2-2 1/2 Hours

Mix all the ingredients for the marinade in a bowl or pestle and mortar until you have a smooth mixture.
Place the pork in a large pan or dish, add the marinade and turn the pork until coated.
Cover and allow to marinate in the spicy mix for a couple of hours or overnight if you have the time. If you don’t have the time, don’t worry just get cooking.

Place the pan over a high heat, add just enough water, about 1 litre, to cover the meat and bring to the boil.
Reduce the heat, cover with a lid and cook at a steady simmer for about 2-2 1/2 hours until the meat pulls apart easily with a fork.

Make sure to turn the pork during the cooking time.

Remove the pork from the sauce with a carving fork and shred, then place the shredded meat on a plate, cover with foil and set aside.
Bring the sauce to a steady simmer and reduce until it is thick.(you can sieve the sauce if you like it smooth)

Spoon the sauce over the pork and serve in toasted burger buns with a little red onion and smoked cheddar.