Very Southern (as in the ass end of the South Pacific) Pulled Pork

Swifty is currently at the caravan vet, having the heater fixed, so we shall have to temporarily revert this blog to a cooking channel.

Dry Rub:
1 kg: (2 lbs) of pork – I used chops
2 tsp: Smoked paprika
2 tsp: Powdered mustard
2 tsp: Oregano
2 tsp: Portuguese Piripiri blend (any southern type chilli blend would work)
Salt and pepper

Combine dry ingredients and rub over pork.

Sauce:
1 vegetable stock cube – or liquid stock
Tomato paste – yeah about that much
A good squirt of brown sauce – steak, BBQ etc.
About 1 cup of water

Add to pork and rub over – yes it gets a bit messy.
Stick everything in a casserole – I use a cast iron enamel one.

Add 1 red onion, 1 red capsicum and some fresh chillis to your own taste.
Add a bit more water to cover.

Put in oven for 2-3 hours on medium heat – 150° C… that’s about 300 in funnyheight.

When the meat is tender, remove into a dish and pull pork apart with two forks – or ‘bear claws’ if you are from North Carolina and feeling extra especially manly. Remove any bones and strips of skin / fat. Return shredded meat to sauce in casserole and mix around.

Serve in a wrap or bread bun with a side of potato wedges and slaw. …or whatever else you like.

Enjoy.