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