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Southern BBQ Pulled Pork

I first ate this in a little diner in Mississipi and I fell in love. It's smokey and succulent with a tangy BBQ sauce through it. Traditionally it's eaten on a bun with coleslaw. Washed down with a beer - you can't beat that...

Southern BBQ Pulled Pork

Notes

Make sure you start this the day before so the flavours can penetrate the pork overnight in the fridge

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Angus Hughson

Shiraz, Grenache and Other Whites are the best wines to pair with Southern BBQ Pulled Pork.

 
 

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Posted by marebugare • 4y ago • Report
I've just made the recipe and the only change that I made was that I used malt vinegar, only because I didn't have any cider vinegar in the house. It was delicious.
Posted by KF11 • 5y ago • Report
Hi Jackie, made the pulled pork yesterday, absolutely lovely, thought after about 3 hours it looked overcooked and dry, also wasn't sure on the taste of the BBQ sauce, but had faith in your recipe after making your custard tart, it came together perfectly in the end, thanks a lot, not sure which one of your recipes to try next. Love Kim
Posted by jackicam • 5y ago • Report
Thanks Kim :) Glad you enjoyed it.
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