Yes, the pork were cooked twice… First in a slow cooker, then roasted to give it a slight bite. I didn’t want my pulled pork to be all soggy and mushy, so that process gave it a light crust on top (kind of like carnitas), and when I mixed it in… Tadah! We get 2 contrasting textures, and exploding flavors when you take a bite into it. Serve it with slaw and burger bun, or in a wrap like I did. It pairs really well with my Avocado Cucumber Salsa. And as a bonus, this is a dish that is easy to make!
Ingredients (Serves 4)
- 500g pork shoulders
- 1 maggie beef stock cube
- 1 tbsp Worcestershire sauce
- 1 large yellow onion, sliced thinly
- 1 cup BBQ sauce (I use Hunt’s)
- Salt & black pepper to taste
Place 1/2 of the sliced onion on the bottom of the pot.
Place the pot shoulder on top.
Then add in the remaining onions on top of the pork.
Pour enough water to just cover the pork.
Add in beef cube, Worcestershire sauce, and a few crack of black pepper.
Cook on high for 3 hours or low for 7-8 hours.
When it’s done the pork should be fork tender.
Preheat oven to 180C
Take the pork and onion out on to a square or round baking tray.
If you are using a long, flat one, please watch the baking time as the meat will dry or burn a lot faster when spread out.
Using 2 forks, pull the meat apart, shredding it.
This should be an easy process as the meat should be very tender.
Add one cop of bbq sauce and mix well.
Season with salt and pepper if necessary.
Bake for 20mins at 180C until a light crust.
I am salivating as I’m writing this post!
Serve it on a wrap with butterhead lettuces, shredded cheddar cheese, and Avocado Cucumber Salsa.