Pulled pork by Laurent Mariotte Ingredients: For the homemade barbecue sauce 3 tablespoons of - honey - 30 cl of - organic ketchup - 1 teaspoon of - paprika - 1 tablespoon of - mustard - 5 cl of - wine vinegar - 10 cl of - Worcestershire sauce 1 loin of free-range pork weighing 1.8 kg 2 red onions sunflower oil salt pepper - freshly ground .
Utensils：
- 1 casserole dish- 1 oven- ovens 1 fork- 1 barbecue- barbecues
Total time: 3h15 Preparation: 15 min Rest:- Cooking: 3h
Phase 1
Preheat the oven or grillecued at 160°C (th. 5-6).
Phase 2
Prepare the barbecue sauce: mix all the ingredients.
Phase 3
Heat your oil in the casserole dish and brown the meat on all sides.
Phase 4
Peel and slice the onions. Add them to the casserole. Mix.
Phase 5
Add barbecue sauce, pour 2 glasses of water and cover.
Phase 6
Bake for 3 hours, turning the meat halfway through cooking.
Phase 7
Remove the casserole dish from the oven, shred the meat using a fork and mix it well with the barbecue sauce. Serve with homemade fries or barbecued potatoes.
Utensils：
- 1 casserole dish- 1 oven- ovens 1 fork- 1 barbecue- barbecues
Total time: 3h15 Preparation: 15 min Rest:- Cooking: 3h
Phase 1
Preheat the oven or grillecued at 160°C (th. 5-6).
Phase 2
Prepare the barbecue sauce: mix all the ingredients.
Phase 3
Heat your oil in the casserole dish and brown the meat on all sides.
Phase 4
Peel and slice the onions. Add them to the casserole. Mix.
Phase 5
Add barbecue sauce, pour 2 glasses of water and cover.
Phase 6
Bake for 3 hours, turning the meat halfway through cooking.
Phase 7
Remove the casserole dish from the oven, shred the meat using a fork and mix it well with the barbecue sauce. Serve with homemade fries or barbecued potatoes.