/Slow-Cooked Barbecue Chilli Pork

Slow-Cooked Barbecue Chilli Pork

 

Slow-Cooked Barbecue Chilli Pork

I was tempted to call this "Not-Quite-Pulled Pork" on account of the spice rub that's used to bring flavour to the Pork Shoulder Steaks but thought that I'd veered a bit too far off-piste to get away with that! Instead you get a smoky barbecue sauce packed with flavour enveloping the tender, spicy pork - a perfect partnership.
Course Main Course
Cuisine Pork
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Author scottsilverthorn

Ingredients

Pork and Spice Rub

  • 2 tbsp Smoked Paprika (Pimentón Dulce)
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Ground Cumin
  • 1 tbsp Mild Chilli Powder
  • 1 tbsp Soft Brown Sugar
  • 2 tsp Freshly Ground Black Pepper
  • 1 tbsp Sea Salt
  • 600 g Pork Shoulder Steaks

Barbecue Sauce

  • 2 tbsp Olive Oil
  • 1 medium Onion, peeled and finely chopped
  • 2 cloves Garlic, peeled and crushed
  • 400 g Tinned Chopped Tomatoes
  • 3 tbsp Soft Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Cider Vinegar
  • 1 tsp Smoked Paprika (Pimentón Dulce)
  • 1 tbsp Tomato Purée
  • 1 Green Pepper, chopped
  • 1 Yellow Pepper, chopped

Instructions

Marinate the Pork

  1. Put all of the spices into a large zip-lock bag (or deep bowl) and mix well, before adding in the pork shoulder steaks and coating well. Allow to marinate for at least 30 minutes (ideally longer) in a cool place.

Make the Barbecue Sauce

  1. Put 1 tbsp of olive oil into a deep frying pan over a medium heat. Add in the chopped onion and cook for 10-15 minutes, stirring regularly, until softened and tender.
  2. Add in all of the remaining sauce ingredients (except the peppers) then bring to the boil. Turn down to a simmer and cover with a loose-fitting lid. Cook for 10 minutes or so.

Bring it all together

  1. Meanwhile, heat the remaing olive oil in a frying pan over a medium heat then add the seasoned shoulder steaks to the pan and brown on both sides.
  2. Put the shoulder steaks into the pan containing the barbecue sauce, along with the peppers, then pop on the lid and cook for a further 60 to 90 minutes, until the pork is tender and the sauce thickened. Keep an eye on it as the sauce may catch in the pan - add a splash of water if the sauce thickens too quickly.
  3. When the pork is tender shred it in the sauce using two forks until you have something that looks like pulled pork. Serve with the sides of your choice and a big smile!