Easy Piri Piri Pulled Pork Recipes

HOW TO MAKE PULLED PORK

Steps:

• Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
• Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

EASY, TWO-INGREDIENT PULLED PORK

Steps:

• Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
• Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
• Spoon a generous amount of pork into each roll.

PLEASINGLY EASY PULLED PORK

Steps:

• Preheat oven to 300 degrees F, rack 1 rung below center.
• Bring pork to room temperature, about 30 minutes, and pat dry.
• Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
• Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
• Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

PIRI-PIRI PORK RIBS

Steps:

• Tip all the marinade ingredients into a mini chopper or blender along with a large pinch of salt and blitz until smooth. If there's a thin membrane on the back of the ribs, peel this off as best you can. Smear half the marinade over the ribs, then transfer to a large plate, cover and chill for at least 2 hrs or up to 24 hrs.
• If you have a lidded or kettle barbecue, set it up for indirect cooking (with coals on one side and a drip tray under where you'll be cooking the ribs). If you can read the temperature on your barbecue, it should be at about 150C. Or, heat the oven to 160C/140C fan/gas 3. If slow-cooking on the barbecue over the drip tray, first pour 500ml water into the tray, lay the ribs on the grill rack above, cover the barbecue with its lid and cook the ribs for 2-3 hrs, turning occasionally and topping up the tray with water if needed. If you're starting the ribs off in the oven, put them in a roasting tray, cover tightly with foil and bake for 2 hrs-2 hrs 30 mins until the bones are exposed and the meat is tender. While the ribs are cooking, tip the rest of the marinade into a small saucepan and simmer for 10 mins until thick and gloopy -this is the sauce to serve with the ribs. When the ribs are cooked, leave to cool a little and tip any cooking juices into the barbecue sauce. The sauce and ribs can be prepared up to two days ahead, left to cool then kept chilled.
• Remove the ribs to a board and remove the drip tray from the barbecue, if using. Set the barbecue up for direct cooking, light some new coals or set a gas barbecue to medium. Return the ribs to the grill, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce as soon as they start to char and turn every minute until well-coated, charred at the edges, caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.

PULLED PORK

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.