I could be wrong but I don’t think that pulled pork is a very British thing. My mum never made pulled pork for us when we were growing up and the only reason I know about it is because I ate it a few times whilst visiting some of our American friends. It was GOOD! Sweet and spicy, juicy and salty, I don’t think my 9 year old self was even old enough to appreciate it the way I would now.
I don’t cook pork very often, but when I do it has got to be worth it and this my friends is worth it. Such a low maintenance meal that can be enjoyed so many ways. This week we had it with some baked sweet potatoes, salad and coleslaw, then the following day we ate it in some homemade sandwich rolls with coleslaw and corn cobs (yum!) and the rest went into the freezer for another day.
- 1 1.5 - 2kg Pork Shoulder mine was 1.680kg
- 1 Onion peeled and sliced into thick rings
- 4 Tablespoons 100% Apricot Spread I used St Dalfours
- 2 Tablespoons Cyder Vinegar
- 2 teaspoons Paprika
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Mild Chilli Powder or more if you would like it spicy
- 5 Garlic Cloves minced/finely grated