PULLED PORK SAMMIES

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Difficulty: Medium - experience needed
Serves: 4-6

Preparation time:
Cooking time:

Ingredients

1 PORK SHOULDER OR PICNIC ROAST
1/2 A HANDFUL OF JULIENNED GINGER (FRESH)
1 - 2LITER OF ORANGE SODA
1 BOTTLE OF HONEY BBQ SAUCE
1/2 CUP VINEGAR
MEAT TENDERIZER
SALT & PEPPER

Method

PUT PORK SHOULDER/PICNIC ROAST IN A LARGER BOWL. POUR 1LITER 1/2 THE BOTTLE) OF SODA IN WITH PORK. ALLOW TO SET 12 HOURS COVERED WITH SARAN WRAP. IN A SMALL BOWL PUT GINGER, VINEGAR, MEAT TENDERIZER, HONEY BBQ SAUCE, SALT & PEPPER. STIR AND PUT IN FRIDGE, ALONG WITH PORK TO MARINATE.
AFTER 12 HOURS ARE UP, TRANSFER INTO A SLOW COOKER ALONG WITH LIQUID IT WAS SOAKING IN, POUR THE REST OF THE 2 LITER IN. MIX THE CONTENTS OF THE OTHER BOWL AND SET BACK IN FRIDGE. COOK THE PORK ON MEDIUM 6-8 HOURS (OR WHEN THE BONE IS EASILY REMOVED FROM SHOULDER.) REMOVE ALL BONE/CARTILAGE/ETC. SHRED THE MEAT WITH TWO FORKS AND ADD THE MIXTURE FROM THE OTHER BOWL. ALLOW TO COOK ON LOW FOR 45 MORE MINUTES. SERVE ON KEISER ROLLS. GOOD WITH SAUT√ČED MUSHROOMS/ONIONS AND GRILLED PINEAPPLE.

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