Pulled pork recipe

Pulled pork recipe



Serves 8. Preparation time 5 minutes. Cooking time 4 hours.

2 onions, finely chopped
4 cloves of garlic, finely chopped
1 tin (410 g) chopped tomatoes
2 cups braai marinade (we used Woolworths Smokey Barbeque)
2 kg deboned pork shoulder (or beef chuck)

• Preheat the oven to 150°C. Combine the onions, garlic and tomatoes with 1 cup marinade. Pour this mixture over the meat in a cast-iron pot with a lid. (Cover the pot with 2 layers of baking paper or foil before you put the lid on.)

• Roast the meat in the oven for 3-4 hours until tender,

• Cool the meat You can either vacuum-pack the pork whole and freeze or flake it and freeze in portions.


To serve: If you froze the whole shoulder, thaw it overnight and bring to room temperature.

Baste it with the rest of the marinade and braai over hot coals for 15 minutes a side.

Baste again halfway through. Braai until the shoulder is hot throughout and a crisp layer has formed. Use 2 forks to flake the meat. If you flaked it at home, remove the meat from the bag and heat in a pot with the lid on. Combine the meat with 3 tablespoons of braai marinade and serve on hot bread rolls with coleslaw.

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