Pulled Pork Recipe
Our very own award winning executive chef Jason Peppler has given us his patented pulled pork masterpiece! He uses a delicious rub to marinate the Brisbane Valley Farm Direct pork shoulder and gives tips here on how to prepare it. This recipe is delicious, mouthwatering and perfect for a Sunday arvo burger with a cold beer… and mates! Try it, you won’t be disappointed!
- Minimum 1.5kg Brisbane Valley Pulled Pork
- 4 large red onions in half and then into 2-3mm strips
- 7 garlic cloves
- 1 bunch of chopped parsley
- Olive oil for sauteing
- Coleslaw (quantity required for serving)
- Brioche buns
- Lettuce leaves
Cooking Option 1
Place the Brisbane Valley Farm Direct marinated pork shoulder (bag and all) into a large pot of simmering water and place on a lid for approximately 3 to 3.5 hours or until it is soft.
Note:- keep an eye on the water level and top up as necessary!
Cooking Option 2
Place pork in the bag into a deep baking dish with some hot water and cover in foil and bake in the oven at 100-110 degrees for approximately 4 hours until cooked soft.
When cooked, carefully remove pork from the pot or tray and keep at room temperature until it cools a little.
In the meantime, takes the onions and garlic and saute in a large pan until golden in colour, carefully add the juices from the pork bag and reduce by half.
When cooked, place the pork into a large bowl and start to shred it into pulled pork. Once shredded add the onion mixture to it and the parsley and optional coriander and season to taste.
Serve on a roll with some slaw and Chipotle aioli