PULLED PORK

Pulled pork is delicious served hot in a warm bread roll. The absolute best way to cook this dish is in a slow cooker as indeed it is in this recipe. I use a bone-in joint of meat as it imparts extra flavour.

Serves 6–8

         1.5–2kg leg or shoulder of pork (bone in), approximately

         ½ cup tomato sauce (ketchup)

         2 teaspoons brown sugar

         ½ cup barbecue sauce

         1 tablespoon honey

         1 tablespoon marmalade

         1 tablespoon red wine vinegar

         2 tablespoons Dijon mustard

         1½ tablespoons sweet chilli sauce

         2 tablespoons Worcestershire sauce

         1 tablespoon rum (optional)

         3 cloves garlic, crushed

         ½ teaspoon salt, or chicken or vegetable stock powder

         ½ teaspoon coffee granules or powder

         3 teaspoons cornflour mixed to a paste with ¼ cup cold water (optional)

Remove all visible fat from the pork. Place all the rest of the ingredients except the cornflour paste in the slow cooker and cook on high for 4–5 hours or low for 8–10 hours until the pork is very tender.

Lift the pork out of the cooker and remove the bone and any fat or gristle. Shred the meat with two forks and return to the cooker for 20 minutes more. If needed, thicken with some or all of the cornflour paste.