Ingredients
- 2 tbsp olive or cooking oil
- 2 onions, peeled and thinly sliced
- 1 shoulder of pork ~1.6kg
- 250ml stock (vegetable or chicken)
- Pinch of baking soda (optional)
For the BBQ Sauce:
- 1 tbsp smoked paprika
- 2 tbsp cider vinegar
- 2 tbsp honey
- 3 tbsp soy sauce
- 3 tbsp tomato purée
- 4 garlic cloves, peeled and crushed
- 60ml white wine
- 2 tsp mustard powder (or mustard)
Suitable for: CleverChef Pro 4.8LCleverChef Pro 5.7L
The Method
1. Mix all the ingredients for the BBQ sauce together and coat the pork shoulder with it. Leave to marinate in the fridge for at least 1 hour, preferably overnight.
2. Select the SAUTE function and scroll down to the BEEF STEAK program. Press START, add the oil and allow to heat. Add the onions and stir regularly for ~5 minutes until they begin to caramelise, then press the BACK button.
3. Place the pork on top of the onions and add the stock ensuring it covers the pork (add more water if needed). Put the lid on by lining up the arrows and twisting into place.
4. Put the lid on, make sure the pressure valve is closed and select the PRESSURE COOK function. Scroll down to PORK PULLED and press the START button.
5. When the program has finished let the pressure release using the SLOW RELEASE method before opening the pressure valve and removing the lid.
6. Drain the liquid, leaving just enough to keep the pork moist. Shred the pork with two forks, mix everything together and serve. If you want you can reduce the cooking liquor down, thickening it up as an optional step.
7. Serve as above.
Pro Tip:
If you add a pinch of baking soda to the onions while on SAUTE mode then this causes a chemical reaction which starts to brown and caramelise them. It’s a tip that is all the rage with pro chefs right now!
Serving Suggestion:
This dish is amazing served with coleslaw in soft white bread rolls.
