Cooking in a clay oven brick in a wood fired open flamed oven it doesn't get any better than this. The most succulent juicy moist pulled pork shoulder slowly cooked in BBQ sauce spices, coke a cola and it's own stock juices this is an unbelievably melt in the mouth BBQ pork stuffed in to a buttery light brioche bun making sure the right ratio of bun to meat, general guide the bun should only be 1-2 cm thick and the meat, well at least 3" inches deep with extra BBQ meat aus jus juices poured over, a slight twist on the gorgeous French dip sandwich.
This is a five minute hands on cook with the oven doing the rest of the work, a really easy but super rewarding recipe.
Prep time 5 minutes / Slow Cooking time 3-4 hrs
Ingredients
(serves 6-10)
1kg pork shoulder rough diced
1 ltr coke
4 tbsp BBQ spice
50g dark soft brown sugar
150g tomato ketchup
1/2 tsp mustard
1 tbsp apple cider vinegar
1 clove garlic grated
1 tsp Worcestershire
1 pinch sea salt
In a clay oven brick, clay tandoor or casserole dish with a lid place the diced pork, add all the ingredients except the coke and mix evenly, add the coke and top up with water to just cover the pork if needed. If cooking in a wood fired oven or over a fire pit then the cooking temperature needs to be around 180 C / 355 F to start for at least 1 hour and then lowering down slowly and naturally with the fire but ultimately keeping around 160 C / 320 F for the next 2-3hrs until your pork falls apart.
If cooking in a oven start at 180 C for the first hour then lower to 160 C for the reaming next 2 hrs or so until the pork is falling apart when gently squeezed, that's it, sometimes I like to add more BBQ sauce at this stage but that depends on the flavour. Serve in toasted buttered brioche buns and enjoy, have plenty of napkins to hand as a good eat like this needs face mops!
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