All Recipes

Pulled pork

Prep

0-15 mins

Total

3 HRS 20 MIN

Servings

4 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

Ingredients

  • 1

    tbsp

    Paprika

  • 2

    tsp

    Smoked paprika

  • 2

    tsp

    Ground cumin

  • 2

    tsp

    Oregano

  • 1

    tbsp

    Vegetable oil

  • 800

    g

    Pork scotch fillet

  • 1/2

    cup

    (125ml) Fountain honey and soy sauce

  • 1/3

    cup

    Fountain soy sauce

  • 1

    litre

    Salt reduced chicken stock

  • 1

    tbsp

    Maple syrup

  • -

    Coriander leaves to garnish

  • -

    Rice and/or salad to serve

Instructions

  1. Step 1

    Preheat oven to 160°C. Combine paprika, smoked paprika, ground cumin and oregano in a shallow bowl. Add pork and coat in the spice mixture

  2. Step 2

    Heat oil in a large ovenproof casserole dish over medium heat. Add pork and cook for 5 minutes or until browned all over. Add Fountain Honey and Soy Sauce, Fountain Soy Sauce and chicken stock, bring to the boil. Transfer pan to the oven and cook pork for 3 hours, turning occasionally or until tender. Remove pork from pan and cool for 10 minutes. Reserve cooking liquid.

  3. Step 3

    Place 1,cup of reserved cooking liquid in a small saucepan and bring to the boil. Reduce heat to medium-low and cook uncovered for 5-8 minutes. Add maple syrup, stir to combine, cook for a further 1 minute

  4. Step 4

    When pork is cool enough to handle, shred meat. Toss through reserved cooking liquid. Serve pork with rice and/ or salad and lime wedges, garnish with coriander.

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