Treat your taste buds to a flavour explosion with our BBQ Pulled Pork! Made with a 1.5 kg boneless pork shoulder, slow-cooked in a delicious sauce made from Ox7 Oxford Sauce, ketchup, apple cider vinegar, and spices. The result is a tender, juicy, and fruity pork that is perfect for sandwiches or as a main dish. To add an extra kick of flavour, we recommend serving the pork with Ox7 Bloody Mary Ketchup for a tangy, spicy twist.
Ingredients:
- 1.5 kg boneless pork shoulder
- 2 tbsp. olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 250 ml Ox7 Oxford Sauce
- 125 ml Ox7 Bloody Mary Ketchup
- 60 ml apple cider vinegar
- 2 tbsp. brown sugar
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions:
- Preheat oven to 160°C (325°F).
- In a large oven or oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Add the Ox7 Oxford Sauce, Ox7 Bloody Mary Ketchup, apple cider vinegar, brown sugar, smoked paprika, chili powder, salt, and black pepper to the pot, and stir to combine.
- Add the pork shoulder to the pot and spoon the sauce over the top to fully coat. Cover the pot with a lid and transfer to the oven.
- Bake the pork for 4-5 hours, or until the meat is tender and falling apart.
- Remove the pot from the oven and let the pork cool for 10 minutes. Using two forks, shred the pork into small pieces and mix with the sauce.
- Serve the BBQ Pulled Pork on buns, topped with additional Ox7 Oxford Sauce or Ox7 Bloody Mary Ketchup. Enjoy.