This is a dead easy pulled pork recipe, which pretty much makes itself. The Instant Pot makes this a one pot, quick dinner but you can do it in the slow cooker if you prefer.
Again, use this as a rough guide, but there's really no exact science here. We used treacle because we like the taste, but you can swap it out for brown sugar. Up to you, but the syns are negligible when split between the easily eight portions this makes.
1.5kg of pork shoulder, fat removed and cut into chunks about the size of your fist
well not your fists, a normal person's fists
two tablespoons of treacle (4 syns)
two teaspoons of salt
few good grinds of black pepper
one teaspoon of smoked paprika
one teaspoon of garlic powder
one teaspoon of onion powder
one teaspoon of ground mustard
a good pinch of chilli flakes (leave out if you don't want your arse troubled)
300ml of chicken stock
more than a fair few shakes of mushroom ketchup (we use Geo Watkins' ketchup here, but if you can't find it, add Worcestershire Sauce)
Speaking of Geo Watkins, they were excellent enough to send us a personalised bottle to try - we use it all the time, but shamefully, it hasn't come up in recent recipes! We do recommend it - it's like a more savoury Worcestershire sauce. Paul hates mushrooms but loves it!
place your pork chunks into a massive bowl and tip over the dry ingredients
add the treacle - if you do it from a spoon, try and cover the pork all over as it slowly, slowly, slowly drips
get your fingers in - you want to rub the ingredients in as much as possible - I take five minutes or so here, and then have a cigarette after to calm down and feel ashamed of myself
then, depending on whether you're doing this in an Instant Pot or not...
click 'Saute', add a fair glug of oil to the bottom and when hot, sear the chunks of pork on all sides - you'll probably need to do it in two batches
once done, add the trivet, then the stock, then the pork
seal the Instant Pot and set the pressure to high for 75 minutes
go play with your ha'penny and come back once it's done, letting it vent naturally
once safe to do so, open the Instant Pot, drain the liquid (but keeping about 100ml aside), shred the pork with two forks, tip the passata and the leftover liquid back in
hit saute and let everything bubble away until the sauce has reduced right down - make sure you keep stirring
serve however you want - we put ours in burgers with a brioche bun, cheese, lettuce and pickled red onion - but we're fat
as above, but you're gonna wanna add the passata right at the start, and leave it to burble away for eight hours
shred the meat and if there is still too much sauce, throw it all in a big pan and cook it right down
pulled pork freezes well, and can be thrown into all sorts
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