Pulled Pork

Mains
Pork

Easy Level:

Cook Time:

Servings:

4

Ahhhh pulled pork, there’s no denying it’s sweet and savory goodness.
It’s flavorful, sweet, tangy and a little spicy at the same time, plus it can be eaten at any time of the day. Once it’s done, you can stuffed and eat it between soft white buns or have it paired with creamy mashed potatoes, or even on its own. The MAGIC is the 8-10 hour slow and low roasting process in the oven, that makes the meat fall right off, It can be really tender and juicy, such that all you need are forks to pull it apart. Topped with our homemade barbercue sauce, this is one dripping yummy pile of goodness.
If you’re a fan of meat roasts, this is a must-do! Enjoy this yummilicious dish and share it with your friends!
Happy New Year everyone!

Steps

1

Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.
Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.
Mark as completed

2

Cover up and let it marinate for 2 hours.
Cover up and let it marinate for 2 hours.
Mark as completed

3

Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.
Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.
Mark as completed

4

Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.
Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.
Mark as completed

5

For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.
For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.
Mark as completed

6

Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.
Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.
Mark as completed

7

Add BBQ sauce. Enjoy.
Add BBQ sauce. Enjoy.
Mark as completed

8

Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.
Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.
Mark as completed

9

Cover up and let it marinate for 2 hours.
Cover up and let it marinate for 2 hours.
Mark as completed

10

Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.
Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.
Mark as completed

11

Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.
Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.
Mark as completed

12

For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.
For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.
Mark as completed

13

Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.
Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.
Mark as completed

14

Add BBQ sauce. Enjoy.
Add BBQ sauce. Enjoy.
Mark as completed

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