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Dude food Sunday

Today is our annual pulled pork Sunday. 

For those who don’t know, pulled pork is a very long, slow roasted shoulder of pork which pulls apart when cooked. 

This can generally take anything up to 4 hours depending on the size of the joint so requires a day at home to give it the care and attention is deserves. 

The pork sits in a marinade of deep and spicy flavours for up to 12 hours prior to cooking and is served with a selection of side dishes. 

Today we’re having pulled pork with homade corn bread and BBQ sauce, homemade pink pickled onions and coleslaw (sadly shop bought!). 

Pulled Pork

Getting the marinade right for the pork is the trickiest part of the dish. The flavours should be smoky, sweet, tangy and spicy. 

A 1.5 – 2kg shoulder of pork is plenty for 4 (or 2 with leftovers). 

It’s as simple and putting all the ingredients in the food processor to form a paste, rubbing over the meat and leaving in the fridge for anywhere between 3 and 12 hours. 

Make sure you get the marinade in all the nooks as the salt will help draw out all of the moisture.

It’s always important to marinade the pork in a plastic bowl. Metal will taint the flavour. 

Take the pork out of the fridge 30 minutes prior to cooking. 

Preheat the oven to 170C and roast the meat, uncovered, on a rack over a roasting tray for 3 – 4 hours depending on the size of the joint. 

The meat should be a mahogony colour and be rested for 10 minutes before ‘pulling’.

Corn Bread

We first tried cornbread with pulled pork at the fabulous Smoke BBQ in Sheffield. 

It’s tricky to find it ready made in the supermarket so i’ve had a go at making my own.

It’s a pretty unusual set of ingredients. 

Basically soften the shallots in butter. Add to the eggs and buttermilk and combine. 

Combine the dry ingredients together then add the wet mixture and mix until you have a batter consistency. 

I added some jalapeños to the wet mixture  for a bit of spice. 

Bake in a 220F oven for 25 minutes until golden on top. 

Once cooled, slice into wedges. 

Homemade BBQ Sauce and pink pickled onions

The homemade BBQ sauce is super easy and the best receipe i’ve ever made. 

Fry a finely chopped small onion, 2 table spoons of white wine vinegar, 150g of dark brown sugar, 3 garlic cloves, a red chilli and a teaspoon of fennel seeds in olive oil until soft. 

Add 300ml of tomato ketchup and 50ml of soy sauce. 

Bring to the boil and simmer few a minutes to combine the flavours then pass through a sieve so you’ve got a smooth sauce. 

I first make pink pickled onions a few years ago and they’re so simple and go with everything. Traditionally, they’re from the Yucatan in Chile and are usually served with steaks and fish. 

Boil sugar, peppercorns and pickling vinegar in a large pan. Finely slice red onions and put in a sterilised jar. Pour over the vinegar mixture and store in the fridge.