Ingredients
oil spray
1kg pork fillet
3 cups V8 Juice, Original
750ml
1 cup water
250ml
¼ cup dark brown sugar
45g
¼ cup red wine vinegar
60ml
8 large garlic cloves
peeled
1 pinch chilli powder
1 pinch cinnamon
Equipment
- 1 flameproof oven dish with a lid
- 1 foil
- 1 forks
Instructions
- Heat oven to 140°C (120°C fan-forced).
- Heat a flameproof oven dish (with a lid) to medium-high, spray with oil and add pork fillet. Brown pork on all sides and add remaining ingredients.
- Bring to the boil, cover and place in the oven to cook for 3 hours, checking every now and then to turn pork over in the juices. Cover the pot with foil and then add the lid.
- Remove pork from oven and pull apart using two forks. Serve pulled pork with sauce on the side, salad or in burger buns.
Notes
Tip
If your dish doesn’t have a lid, just fold a double thickness of foil over the top of the pot to create a lid.
Tip
Serve pulled pork with sauce on the side, salad or in burger buns.
Variation
This recipe can be adapted for a slow cooker. It would take 6 hours on high or 8 hours on low after you have seared the fillet.
Variation
Similar methods can be used for pulled beef, pulled chicken, or pulled turkey.
