Pulled pork with Carolina gold barbecue sauce
by The Kitchen with Great British Chefs
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Ingredients
Fresh Meat
2kg pork shoulder
Oils & Vinegars
1 tbsp of olive oil
cider vinegar, or apple juice in a spray bottle
Store Cupboard
2 tbsp of flaky sea salt
1 tbsp of black peppercorns
1 tsp mustard powder
300g of French's classic mustard
2 tsp black treacle
2 tbsp of ketchup
2 tbsp of honey
2 tbsp of soft brown sugar
2 tsp Worcestershire sauce
hot pepper sauce, such as tabasco, to taste
Spices & Dried Herbs
3 tsp onion granules
3 tsp garlic granules
1/2 tsp sweet paprika
2 tsp celery salt
2 tsp paprika