This recipe was developed during the colonial days. Long, slow cooking is necessary and once properly “pulled” (shredded), very little fat will remain leaving a very tasty, succulent dish.
220ml (a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
3.5-4kg pork roasting/shoulder joint
Honey to taste
Flour tortillas or bread rolls:
Coleslaw – Mix together and refrigerate
1 head red (or green) cabbage, finely shredded
2 large carrots, finely shredded or grated
6 tbsp mayonnaise
2 tbsp sour cream
2 tbsp fresh coriander chopped
Salt and freshly ground pepper
10-12 dill pickle spears
Place the whole piece of pork in a bowl, cover with half of the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce and leave to marinate at room temperature for one hour or overnight in the fridge.
Preheat the oven to 300°F/150C/Gas Mark 2.
Remove the pork from the bowl and place in a large roasting tray, cook on lowest shelf of oven covered with tin foil for 6-9 hours – the pork should be falling apart when done.
Place the pork on a large platter, remove the skin/fat outer layer, cover and allow the meat to rest for about 20 minutes.
Turn the oven up 400°F/200ºC/Gas Mark 6. Cut the Skin/fat into 1” strips and place on a baking tray and roast for 10mins to make crispy pork crackling.
While the pork meat is resting, deglaze the pan over a medium heat with 200ml water, reduce on a low heat and pour the liquid into a saucepan with the other half bottle of the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce, add honey to taste. Cook the reduction until it forms a rich sauce consistency – for about 5 minutes on high heat.
While the pork is still warm, “pull” the meat using two forks, one to steady the meat, and the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over it. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture down the middle of a warmed flour tortilla or bread roll, top with the coleslaw and serve with crispy pork crackling, pickle spears and the remaining sauce.