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Pulled pork with local BBQ marinade

Pulled-pork-Lincolnshire-drizzle-bbq-marinade.jpg

Even the pickiest of eaters won't be able to resist this smokey pulled pork recipe. 

Ingredients:

Method:

  1. 2 hours before (or over night if you have time) rub the marinade all over the pork.
  2. Leave in a food bag or bowl in the fridge to marinate, turning occasionally.
  3. Heat oven to 160C/140C fan/gas 3.
  4. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water.
  5. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it and bake for 4 hours.
  6. Turn up the oven to 200C/180C fan/gas 6 and remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
  7. Lift the pork from the tin and use two forks to shred the meat.
  8. Add more marinade and stir through the pork for extra smokey taste if liked.

TIP - Put the pork into fresh brioche buns to create the perfect pulled pork burgers.


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