Pulled pork
Ingredients
- 1,3 kg roast pork not tied, preferably shoulder
- 1 dash grape seed oil
- 250 gr tomato sauce
- 80 gr honey liquid
- 80 gr vinegar cider
- 250 ml chicken bouillon
- 1 cs dijon mustard strong
- 3 cs brown sugar
- 2 oignons small, chopped
- 2 pinches chili powder
- 2 pinches powedered garlic
- 2 pinches paprika powder
- 1 turn pepper from mill
Instructions
- Heat a dash of oil in a baking pan. Brown roast on all sides. Place in an iron pot. Reserve.
- Preheat oven to 140°C.
- Mix all the ingredients of the marinade and poor over the roast.
- Close the pot and cook for 7 hours. Do not hesitate to cook in two times and leave the roast to rest in the meantime in your kichten table all night soaking in the marinade. Will taste even better.
- Sprinkle regularly with the sauce in which the roast is bathed.
- Using two forks, fray the roast. Sprinkle with the sauce and mix before serving.