Family to dinner on Sunday, I fancied pulled pork with a lovely smooth spicey bbq sauce. But my usual bbq recipe is too rich and tomato-ey for pulled pork, I wanted something with more zing and more vinegar. My fab foodie friend Helen from The Foodie Gift Hunter suggested her go-to recipe from Heston.
I NEARLY kept to his recipe, I didn't add in the golden syrup, and cut the sugar back a bit. And I gave the meat (a 2kg shoulder of pork, the skin removed rather than his shoulder steaks) an initial blast in the oven to give a bit of colour to the fat, then moved it to a slow cooker and cooked for 3 hours on high, followed by 2 hours on low. Then back into the oven to crisp the fat further, and I tipped the juices into a saucepan and reduced them to a nice sticky glaze.
Gorgeous! Lots left over for Monday night too.