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.
- 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
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Method
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.
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