Recipe8 - Twinsaver

SERVES 4

Cooked low and slow this pulled pork recipe practically guarantees empty plates every time.

• 1 kg to 1.2 kg pork shoulder

• 1 tbs BBQ spice

• 1 tbs salt

• ½ tbs coarse black pepper

• 1 tbs Garlic salt

• 2 to 3 cup BBQ sauce (your choice of brand)

• Place pork shoulder in a Twinsaver Freezer Dish.

• Mix all the spices together and sprinkle over the pork – massage spice mixture into the meat. Cover with Twinsaver Heavy or Non-stick Foil.

• Leave in fridge for 2 – 3 hours (or even overnight).

• Pre-heat oven to 140°C.

• Cook the pork for 3 hours on medium- low heat (covered).

• Remove the cover and cook for 45min at 160°C.

• Remove the pork from the oven and let it rest for 15min.

• Shred the pork meat with a fork (at this point meat should fall off the bone).

• Add the BBQ sauce and mix well into the shredded pork meat.

• Serve on a roll or with mashed potatoes and coleslaw.

COOKING TIP: Low heat and slow cooking will ensure that the meat is moist and tender.

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