Favourite pulled pork / slow roast pork recipes?

[BrownPaperandString]

DH is from the south and i'm going to surprise him.

Help!!

I love Jamies Spicy Pork Goulash made with slow roasted shoulder of pork.

Have done it a few time and it is always lovely. As I make it for the family, I dont add chilli but it is still tasty with all the other flavours.

I just did one from the Books for Cooks sampler (number 9 I think), which they republished from Paul Gayler's The World in Bite Size. It was nice but quite sweet, but then I used mixed fruit juice instead of orange juice.

The ingredients list was orange juice, tobasco, red wine vinegar (I used cider), garlic, oregano, cumin, pork belly, sunflower oil, Guinness.

The pork was to be shredded and served in burritos with red onion pickle.

If that sounds like what you want I'll see if I can find a link or type out the whole thing for you.

Thank you both so much for replying.

The spicy goulash looks really lovely and I'll definitely make it but I'm after more of a BBQ dish this time.

ball - that looks intriguing - can you remember the name of the dish / chef and i can try and google it?

BrownPaper - thanks for your advice on the other thread - have changed my mind and am going for a 24 hour slow roast - this Donnie Brasco one. Start cooking tomorrow!

That does look delicious! Please do report back!!!

A friend did the Donnie Brasco pork for me and it was absolutely delicious, but much spicier than we imagined. She tipped the juices all over the accompanying noodles and they were too hot to finish. Check your chilli flakes!

Oh thanks so much for this advice. I think I will leave the chilli out altogether as its for many kids too. Just back from the butchers - it just fits in the oven.....

When I make pulled pork, first of all I roast the pork in the normal way. Then I cut it into thick chunks and put it back in the dish with a couple of chopped onions, some chilli powder, and equal amount of barbecue ketchup and water. (usually about 3/4pint of each for a pork loin joint.) Put it in the oven with the lid on and cooked at a low temperature all afternoon. When the meat is falling apart, shred it between to forks until it is all shredded up. The sauce should just be like a kind of coating on the meat, there shouldn't be any liquidy stuff. Serve it inside rolls with coleslaw and corn on the cobs.

My kids really love this a lot.

I have done stressedHEmum's recipe a few times and its gorgeous

Pulled pork:

A few cheap pork chops, fatty is fine, bones are fine, maybe 2 - 3 lbs
Chicken stock -- a cup or so
Hot pepper flakes -- a good shake or two
About half a cup of brown sugar
Salt and pepper
Cayenne -- a decent shake (or to taste)
Cumin -- about 6 tablespoons, maybe a bit more, ground
Paprika -- about 3 tablespoons
Cider vinegar -- about half a cup
Barbeque sauce -- about a quarter cup

Put all ingredients except bbq sauce in a saucepan and boil, then cover, simmering for a few hours, checking occasionally. Stir and poke to test for doneness -- if meat falls apart, continue to poke until it's all shredded-looking. Remove lumps of gristle or fat or bits of bone. If a lot of liquid remains, boil it off, stirring, then add bbq sauce and stir in. Test and add a little more vinegar if you think it's too sweet. Serve with white bread or burger buns with a dash of Tabasco, accompanied by coleslaw.

I stick a shoulder of pork joint in the slow cooker with plenty of paprika, oregano, salt and pepper. Cover it in bbq sauce and leave it for 5-6 hours on high.