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Oli Paterson
By Oli Paterson

Spicy BBQ Pulled Pork

11 steps
Prep:10minCook:4h
Smokey, spicy, sweet, and delicious
Updated at: Thu, 17 Aug 2023 05:34:28 GMT

Nutrition balance score

Unbalanced
Glycemic Index
40
Low
Glycemic Load
9
Low

Nutrition per serving

Calories2168.8 kcal (108%)
Total Fat137.9 g (197%)
Carbs23.9 g (9%)
Sugars13.3 g (15%)
Protein194.8 g (390%)
Sodium2771.4 mg (139%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Mix together the sugar, salt, and spices
Step 2
Remove the fat cap from the pork. You can use this to make crackling separately
Step 3
Score the pork with slashes 2cm deep into the meat
Step 4
Cover generously with the spice mix, rubbing into all the cracks
Step 5
Put into a ziplock bag and leave in the fridge overnight
Step 6
To make pork crackling with the fat, generously salt both sides with salt. Fry the skin side in a bit of oil for 10 minutes until bubbly all over. Place skin up on a wire rack above a baking tray and bake for 3-4 hours at 120C
Step 7
Roughly chop the onions and lay in a tray with the stock and vinegar.
Step 8
Lay the pork on the onions and cover with foil.
Step 9
Bring to the boil over a gas flame before baking at 150C for 2.5-3.5hours.
Step 10
Turn heat up to 200 and bake for half an hour to get some colour on the meat
Step 11
Shred with 2 forks in the remainder of the cooking liquid and serve up