I absolutely love pulled pork. It’s one of my favourite sandwich fillings and I always go for it if spotted on a menu. Yesterday I bought some meaty pork chops and decided to try them in a pulled pork recipe. Usually whole cuts of meat are used when preparing “pulled” dishes, but I must say, these chops had divine results.
I made use of a good quality smoky barbeque sauce (store bought) and a tin of ginger ale. That’s the basic flavours I worked with and with the oven temperature set fairly low, the pork braised gently for about an hour and a half. Slow cooking is essential, for tender results. After about 80 minutes I removed the foil and allowed the meat to gain just a bit of colour. The juices in the dish also thicken slightly during this process.
Dijon mustard mixed with the juices in the roasting dish made a delectable sauce to mix into the shredded meat. I stuffed pitas with the pulled pork and enjoyed some more ginger ale while devouring my favourite sandwich!