Five different recipes for pulled pork – perfect for a party

1 shoulder of pork, skin removed
2 tbs salt
2 tbs soft dark brown sugar
two large onions
1 cup water

How to
Quarter the onions and place them in the bottom of a large roasting tray. Mix the salt and sugar and rub it into the pork. Place the pork on top of the onions. Add the water, cover well with tinfoil and place in a 140-degree Celsius oven. Roast for 6-8 hours until the pork is fall-off-the-bone soft. Check it from time to time to see if it needs a touch more water. Remove and allow to cool slightly, then use two forks to pull the pork into long strands. That which you’re not using within a day or two can be frozen in individual or family-size portions.

Recipe 1: Barbeque pulled pork
Reduce the leftover cooking liquid until there is only a cup left. Mix it with a cup of store-bought barbeque sauce (a smoked barbeque sauce is even better) and stir in the pulled pork. Serve piled high on rolls (I especially like kitke rolls for this). Top with a slaw made of finely sliced red cabbage, radish and celery as well as grated carrot tossed lightly with olive oil and a dash of red wine vinegar. Serve with extra barbeque sauce on the side.

Recipe 2: Tex-Mex pulled pork
Fry finely sliced red onion, red and yellow peppers and garlic in plenty of olive oil until soft. Top a wrap with the peppers, spoon on the pulled pork, then top with a generous dollop of sour cream, a sprinkling of smoked paprika, finely sliced red chilli and fresh coriander. Roll it up and tuck in. If you’re feeling extra energetic, whip up some guacamole too.

Recipe 3: Chinese pulled pork
Mix the pulled pork with generous quantities of store-bought sweet and sour sauce. Wellington’s makes a lovely, affordable one. Serve with finely sliced spring onion and red chilli, shredded butter lettuce, coriander leaves and finely sliced batons of pineapple on rolls, in pita or in wraps.

Recipe 4: Vietnamese pulled pork
If you’ve never worked with rice paper wraps, you’re in for a real treat here. Find these beauties at specialist Asian supermarkets or even normal supermarkets that have their act together. Rice paper wraps are rock hard and semi see-through, almost glass-like. But a soak in water for a few seconds (follow the instructions on the box) turns them soft, pliable and white. Drain the wrappers and in the centre of each place: pulled pork, finely sliced spring onion, coriander, red chilli, cucumber ribbons, roughly chopped toasted peanuts or cashews and pickled ginger (also sold in the Asian section of your supermarket). Tuck in the ends and roll it closed. Serve the rice wrapper spring rolls with a store-bought sweet chilli dipping sauce.

Recipe 5: Greek pulled pork
Stuff a toasted pita pocket with pulled pork, finely sliced red onion, shredded butter lettuce and sliced baby tomatoes. Spoon on a very generous dollop of home-made tzatziki and tuck in.


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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.