Get Ready to Gobble Up: Hilarious Aussie Pulled Pork with Homemade BBQ Sauce Recipe!
Let’s dive into the wild world of Aussie flavors with our scrumptious homemade pizza recipe. Forget those soggy take-outs; we’re cooking up something truly bonza with a dash of humor and a sprinkle of native ingredients! So fire up your barbie or kitchen oven, and let’s get started!
Pulled Pork with a DIY BBQ Sauce: The True Blue Aussie Way!
Ingredients:
Pork:
1 bone-in pork shoulder (5-6 kg of pure delight)
Rub:
- 1/4 cup brown sugar (sweet as a gum tree)
- 1/4 cup paprika (for that smoky magic)
- 3 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon celery seeds
- 1 teaspoon cayenne pepper (crikey, it’s spicy!)
- 1 teaspoon ground ginger
Basting Sauce:
- 1 1/2 cups cider vinegar
- 1 small onion, minced (no tears, mate)
- 1 teaspoon hot red chilli flakes
- 1 tablespoon kosher salt
- 1/4 cup brown sugar
- 1 teaspoon ground black pepper
BBQ Sauce:
- 3 cups cider vinegar
- 3 tablespoons molasses
- 2 tablespoons dark corn syrup
- 1 cup Heinz chilli sauce
- 1/3 cup brown sugar
- 2 teaspoons kosher salt
- 2 tablespoons Crystal hot sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons red chilli flakes
- 1 teaspoon ground black pepper
Instructions:
The Night Before, Livin’ Like a BBQ Legend:
- Mix all your rub ingredients in a bowl. Feel free to chuckle like an evil genius.
- Whip up the BBQ sauce in a saucepan over medium heat; let it simmer until it reaches that lip-smackin’ BBQ sauce consistency (30-40 mins).
- Give your pork a much needed massage with the rub, then let it relax overnight in the fridge (wish we could do that too, right?).
The Big Day: Fire Up the Barbie!
- Mix your basting sauce until sugar and salt say “g’day” and dissolve.
- Prepare your grill for some indirect low heat action. Set your charcoal to one side – the only thing that should be in the center is your heart while you cook.
- Grill over medium-low heat for 6-7 hours, basting every hour.
- Once that pork is tender enough to rival Nanna’s Sunday roast, let it rest for 15 minutes.
- Grab your forks and go all Jurassic on it – shred that pork like it’s going out of style.
- Serve with your homemade BBQ sauce. Voilà, you legend!
Food Safety Tips
- Keep your pork refrigerated until it’s rub time!
- Internal pork temps should reach about 90°C to be safe and satisfying.
Serving Suggestion
Serves about 10 if your mates reckon they’re hungry enough. Double the serving size if everyone makes off with a plate.
Sprinkle with humor, side with coleslaw, and enjoy the applause.