Here at ChileFoundry HQ we have been playing with Pulled Pork recipes, I have tried some commercial packaged kits from super markets will very little success, they tend to end us a a bit of roast pork that you need muscles of iron to pull.
So after a few attempts we have got a process that works very well using our Panasonic combination oven. First select a shoulder of pork with the bone in, place this in a roasting disk and rub in some a mixture of paprika and brown sugar all over, then cover the roasting dish with some foil and place in the oven, setting the timers for 18 hours at 100°C.
18 hours later you can remove the skin, normally it falls off, then using two forks pull the pork apart and serve with some good quality BBQ sauce and coleslaw.
Then we got a jar of the Pulled Pork Recipe Paste from M&S, this has its own recipe, which we have found it best ignored so instead of using my simple rub, we used 3 tsp of the paste to cover the pork shoulder, opening the jar there is a smell that is of rich roasted tomatoes, garlic and smoked chillies.
Ingredients: Chopped Tomatoes, Tomatoes, Vinegar, Rapeseed Oil, Slow Roasted Tomatoes (8%) (Slow Roasted Tomatoes, Extra Virgin Olive Oil, White Wine Vinegar, Roasemary, Marjoram. Oregano), Oak Smoked Tomato Puree (7%), Muscovado Sugar, Water, Maple Syrup, Red Peppers, garlic Puree, Smoke Paprika, American Style Mustard (3%) (Water, Vinegar, Yellow Mustard Flour, Ground Turmeric, Sea Salt, Yellow Mustard Bran, Mustard Flour, Brown Mustard Flour, Ground Paprika, Dried Garlic), Black Treacle, Concentrated Lemon Juice, Salt, Cornflour, Oregano, Chipoyle Chilli Powder.
After 18 hours at 100°C we did as normal and ended up with nice pile of pork, into which we stirred the remaining paste, the smell almost makes it impossible not to nibble you way through the pork at this point, and once served to the family there was not much left. No need to add BBQ sauce this paste adds all the flavour you need to compliment the pork.
We are all very impressed, M&S has a real winner in the flavour of this paste.
I am not sure I will use the recipe from the jar as they cook the pork at 180°C for an hour and then 150°C for another 4-5 hours and then finally removing the skin and them adding 1/2 the jar over the pork and returning to the oven for another 45-60 minutes. While this may work, we have found the low slow method works without fail.