Slow-cooked BBQ Pulled Pork Tagine | The Proof of the Pudding


Since I started this blog, Ross has been angling to be featured and is constantly trying to get a thumbs-up in a photograph. Unfortunately, when it comes to baking Ross can leave much to be desired…I speak from experience and vividly remember him dropping not one but two eggs while attempting to make brownies. And no, we did not have spare eggs. However, when it comes to savoury food I have to give him his dues: Ross is a great cook. This recipe was very much a joint creation, using our all-time favourite meat. Although I love a juicy steak as much as the next chap and my mouth waters at the smell of roast duck, the versatility of pork is just amazing. Our favourite way to cook pork is slowly until the meat falls apart and needs shredding rather than slicing. You can’t beat it.

We were recently very kindly given a magnificent red and black tagine as a housewarming gift, and wanted to try it out immediately. Although tempted by a traditional lamb tagine recipe, we decided to go a bit more experimental with a BBQ flavoured slow-cooked pork shoulder. At first glance, the fairly lengthy ingredients list may fool you into thinking that this is a complicated recipe. Don’t be fooled! This recipe could not be simpler: chuck a load of flavourings on a piece of meat and leave it to marinade, slice some onions, pour over some liquid and then bung everything in the oven for 6 hours. All the magic will happen as the pork rests in the fridge, soaking up the sweet and spicy flavours, and while it slowly bubbles away in the oven, becoming melt in the mouth. The only thing you need to commit to this recipe is time. (And on a side note, if you really don’t have that, then the marinade sauce should work nicely in other situations – perhaps barbecued pork kebabs or grilled chicken drumsticks or wings).

Ingredients (serves 5-6) 1.6kg pork shoulder 3 tsp light brown muscavado sugar 3 tsp paprika 2 tsp thyme 2 tsp cumin 2 tsp salt 1 tsp ground black pepper 1 tsp chilli flakes 4 cloves of garlic, crushed well with the back of a knife 5 tbsp ketchup 4 tbsp BBQ sauce 3 tbsp soy sauce 2 tbsp white wine vinegar

3 tsp honey