Cookbook

SOV860
the Smart Oven
™
Air Fryer
28
Slow Cooked Pulled Pork
1
Prep 15 mins / Cook 5 hrs / Standing overnight
2
Serves 20
For the spice rub
2 tbsp sea salt
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp freshly ground black pepper
1 tsp chilli flakes
½ tsp mustard powder
¼ tsp cayenne pepper
For the pork
2.2–2.7 kg boneless pork shoulder,
cut into 4 pieces
1 large onion, thinly sliced
4 cloves garlic, peeled and crushed
300 ml apple cider vinegar
60 ml Worcestershire sauce
125 ml water
Sea salt
Freshly cracked black pepper
For the barbecue sauce
240 ml tomato passata
80 ml cider vinegar
60 ml treacle
40 ml Worcestershire sauce
50 g brown sugar
1 tsp smoked paprika
½ clove garlic, minced
1 tbsp Dijon mustard
Sea salt, to taste
1. Combine the spice rub ingredients in a small
bowl. Coat the pork with the spice mixture
and place in a large bowl. Cover with plastic
wrap and refrigerate overnight.
2. Place the onion and garlic in a braising
pot and place the pork on top. Pour over
any juices that may have accumulated
in the bowl.
3. Add the apple cider vinegar, Worcestershire
sauce and water to a medium bowl, stir to
combine. Pour the mixture over the pork and
cover with the lid or two layers of aluminium
foil, pressed down around the edges to seal.
4. Pre-heat the oven. Insert the wire rack in
the bottom shelf. Select SLOW COOK/
CONVECTION/HIGH/5 hrs and press start.
5. Place the braising pot into the oven.
Cook for 5 hrs or until the pork is tender
and shreds easily.
6. Combine the tomato passata, cider vinegar,
treacle, Worcestershire sauce, brown sugar,
paprika, garlic and Dijon mustard in a
medium saucepan.
7. Cook on medium heat, stirring, for 10 mins
or until smooth and combined.
8. Reduce heat to low and simmer, stirring
occasionally, for 40 mins or until sauce has
thickened and turned maroon in colour.
9. Season to taste with sea salt.
Cool completely.
10. Remove the pork to a large bowl and shred
with two forks. Skim the fat off the cooking
liquid and return the pork to the pot.
11. Stir 250 ml of the barbecue sauce through
the pork and reserve some to put on top of
burger or slider buns. Top with coleslaw and
jalapeños. Alternatively, sauté the pork in oil
and put in tortillas for tacos.