Smokey BBQ flavour pulled pork without a BBQ. Serve on flatbread or a tortilla with pickled cucumber, red onion soaked in lime juice, salad and your favourite dressing. I used my green goddess dressing with added green chilli.
2 kg pork belly, skin removed
300 ml water
150 g bbq sauce
2 bay leaves
Spice Rub
1 tbsp paprika
1 tsp ground coriander
1 tsp ground cumin
3 tbsp Muscovoda sugar
2 tbsp sea salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 tsp chilli flakes
1/2 tsp
Remove the skin from the pork belly. Combine spice rub and rub all over the belly. Cover and leave in the fridge over night.
Preheat the oven to 200C fan. Put the belly in a heavy casserole pan. Roast for 30 minutes uncovered. Lower the oven temperature to 140C fan.
Combine 300ml water with 100 g of the BBQ sauce. Pour over the pork, add 2 bay leaves, put on a tight fitting lid and 4-5 hours depending on the thickness of your pork. Check after 4 hours, the meat should easily pull away with a fork.
Remove the belly to a tray or dish, shred using two fork, discard any bones. If your sauce is very reduced, add a little water and gently heat of the stove. Put the shredded pork back into the sauce along with the remaining BBQ sauce.
Serve on soft tortilla or flatbreads, pickled cucumber, onion pickled in lime juice, salad and green goddess dressing with added green chilli (see the end of the video)
Video
- 2 kg pork belly skin removed
- 300 ml water
- 150 g your favourite bbq sauce
Spice rub
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp Muscovoda sugar
- 2 tbsp sea salt
- ¼ tsp cinnamon
- ¼ tsp allspice
- 1 tsp chilli flakes
Instructions
- Remove the skin from the pork belly. Combine spice rub and rub all over the belly. Cover and leave in the fridge over night.
- Preheat the oven to 200C fan. Put the belly in a heavy casserole pan. Roast for 30 minutes uncovered. Lower the oven temperature to 140C fan.
- Combine 300ml water with 100 g BBQ sauce. Pour over the pork, add 2 bay leaves, put on a tight fitting lid and 4-5 hours depending on the thickness of your pork. Check after 4 hours, the meat should easily pull away with a fork.
- Remove the belly to a tray or dish, shred using two fork, discard any bones. If your sauce is very reduced, add a little water and gently heat of the stove. Put the shredded pork back into the sauce along with the remaining BBQ sauce.
- Serve on soft tortilla or flatbreads, pickled cucumber, onion pickled in lime juice, salad and green goddess dressing with added green chilli (see the end of the video)
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