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Make the perfect tender PULLED PORK.

Great on a taco, fantastic on a fresh roll and perfect for a BBQ family feast.

Slice it, pull it, chop it – crowd pleaser

What you need:

1.7kg Pork Collar / Pork Butt
1/2 Cup Harveys Kitchen Sweet Brown

How to make it:

Rub spice mix into pork, cover and sit in fridge for 4 hrs minimum (I leave mine overnight to get great flavour)

Heat BBQ/Oven to 160oC.

Place Pork in a shallow tray and place in oven and roast slowly for 3-4 hours.

After 2 hours, brush pork with BBQ Sauce and add 1/2 cup water to the tray.
Repeat brushing and water every hour till ready
(You will know its ready when you can pull it apart with a fork)

Pull the pork apart while hot and add the pan juices to get all the flavour.

Serve with fresh rolls, BBQ sauce and coleslaw