This is the last dish in the Great American Cooking Challenge. 10 weeks, 10 classic American dishes and probably a few extra kilos. I've attempted Chocolate Chip Cookies, Pecan Pie, Clam Chowder, Apple Cobbler, Jambalaya, Roast Turkey, Pork Ribs, Apple Pie, Gumbo and finally Pulled Pork.
There have been triumphs and tragedy's as I've cooked from American recipes which use ingredients I've not heard of and measurements I don't understand. How much is a stick of butter? But I made it to the end, even if I did turn Pecan Pie into Pecan Slice (I couldn't buy corn syrup) and Clam Chowder into Seafood Chowder (I couldn't buy clams and had to buy mussels).
So here it is. The last dish of the challenge. Pulled Pork, Twinkle style...
1 large boneless pork butt or shoulder
2 large onions, thinly sliced
2 tablespoons of brown sugar
1 tablespoon of paprika
2 teaspoons of salt
3/4 cup cider vinegar
4 teaspoons of Worcestershire sauce
1 1/2 teaspoons of chilli flakes
1 1/2 teaspoons of sugar
1/2 teaspoon of dry mustard
1/2 teaspoon of garlic salt
1/4 teaspoon of cayenne pepper
1. Rinse pork roast and pat dry with paper towel.
2. Lightly spray slow cooker or crock pot with cooking oil, add onion.
3. In a separate bowl combine brown sugar, paprika, salt and pepper. Mix well.
4. Rub mixture over the pork roast and place the roast in the slow cooker or crock pot on top of the onions.
5. In a medium bowl, add vinegar, Worcestershire sauce, chilli flakes, sugar, mustard, garlic salt and cayenne pepper. Whisk to combine. Pour approximately 1/3 of the vinegar mixture over the pork. Cover the remaining vinegar mixture and refrigerate.
6. Place the lid on the slow cooker or crock pot and cook on low for 10 - 12 hours. Drizzle about 1 / 3 of the reserved vinegar mixture over the roast during the last 30 minutes of cooking.
7. Remove meat and onions, draining excess fluid. Allow the meat to rest for approximately 15 minutes. Shred the meat and onions and serve with crusty rolls and a generous serve of BBQ sauce.