Pulled pork is cooked very slowly and then pulled apart and mixed into a barbecue-type sauce. This recipe achieves the characteristic smoky flavour without using a barbecue. Serve with soft white bread rolls and coleslaw salad. Just delicious!
You need to cut the meat so that you have a long strip about 1cm (half an inch) thick. Sprinkle half of the paprika on each side and rub it in so the meat is well coated. Roll the pork up and tie it with string. Tightly wrap in plastic film and place it in the fridge for at least 12 hours.
When you are ready to cook the pork, pre-heat your oven to 160°C (320°F), and bring the stock to the boil. Remove the plastic film from the pork and place it in a roasting tin. Pour the stock over it and tightly cover the tin in aluminium foil.
Place in the oven and forget about it for 4 hours.
Towards the end of the cooking time, make the barbecue sauce. First of all, you need to boil the vinegar on high heat until it is reduced by about half. In a bowl, mix together the vinegar, tomato puree, sugar and Worcester sauce. When you take the meat out of the oven, drain the juice/stock into the sauce and mix well.
The meat needs to rest for half an hour, still covered with foil. When it has rested, rip it to shreds with two forks and add enough sauce to coat all the meat without it becoming too sloppy.
Split some soft white bread rolls in half and place a generous dollop of coleslaw salad on it, followed by a generous dollop of pulled pork. Press the lid on and enjoy!