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I had been planning on making pulled pork for weeks now. Ever since I discovered how cheap the belly pork is at Costco it has been on my shopping list. For 25,000 you can get a 4 kg slab of belly pork. That might seem a lot to the humble person living alone, but those of you of two or more, it’s certainly a bargain. I have already made slow roasted belly pork with a delicious apple gravy. But now I thought it was time to throw my hand at making pulled pork. I am a big fan of pulled pork sandwiches and regularly enjoy them at various pubs  around Itaewon. I often enjoy the one at Poutine Factory although at 8,000 it’s not so cheap, especially when you can buy belly pork and make it at home. For true and authentic pulled pork you have to roast it for many hours so you get some crispy skin in amongst all that lovely spiced meat.  However since I have already tried roasting I decided to make it in my rice cooker. Everyone has a rice cooker so I think this a great recipe for everyone. It cooked slowly in the juices and turned out great. The pork comes in such a huge piece that you have to do it in two lots. Sadly when you buy the belly pork it is already frozen so once it’s defrosted you do have to use it pretty quickly, but you can always share with a friend. The good news is though once it’s cooked you can keep it in the freezer for future use, unless you having a lot of people over for dinner. I tried two different methods of making the rub and I don’t think the outcome varied that much. You can either use a bought barbecue spice mix available at Homeplus etc or you can make your own. Just do whatever is easiest for you.

Ingredients

2kg of belly pork (you could also use shoulder)

1 large onion

6 cloves of garlic

1 litre of beer (Cass is fine)

1 bottle of barbecue sauce

Spice mix rub

3 tablespoons of molasses or dark brown sugar

1 tablespoon of paprika

1 tablespoon of garlic powder

1 tablespoon of cumin

1 tablespoon of mixed herbs

1 tablespoon of sage

1 teaspoon of cinnamon

1 teaspoon of coriander

1 teaspoon of rosemary

1 teaspoon of black pepper

Directions

If making your own spice mix put all of the herbs and spices in a bowl and mix thoroughly. I just used a little bit of everything I had. There are lots of recipes online if you want to be more authentic though. Place your pork fat side up into the rice cooker then top with the spices. Pour about 500ml of beer on top then place on the cook setting. After one cycle the liquid will have evaporated a lot so top it up with beer and put on another cycle. You will want to do this about 3 or 4 times overall, topping up with more beer or water when necessary. After about 4 cycles pour in half the barbecue sauce and just leave on the keep warm setting for at least 4 hours or overnight. When you awaken there will be a lot of fat on the top of the pan. Pour the fat off but try to save the juices at the bottom. Take the pork out of the rice cooker, remove the fat on the meat then shred the meat using two forks. Once the meat is has been shredded put back into the pan with the juices and pour on the other half of the barbecue sauce. Put on  for one more cycle. Skim any remaining fat that has floated to the top and enjoy your delicious pulled pork. Serve in bread rolls or tortillas. I made my own wholemeal bread rolls to make it slightly healthier. I also served it with a homemade lemon coleslaw and baked sweet potato fries. Voilà a thoroughly satisfying southern style meal.

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  1. I have always wanted to make pulled pork. We have pastors in the states that are from Guam, and they regularly did pulled pork for every pot luck. Only a week and I can eat pork again! lol! This looks incredible!

    • It’s just called Belgian belly pork in Konglish. If you click on the link in the post to my slow roasted belly pork I put a picture up of what the label looks like. Its in the frozen meat section. Wow so impressed I have inspired you, I think it could really work well, I would buy some for sure.

  2. Just found your blog and love it. Do you think this recipe also works in a pressure rice cooker? Thats the one we have and I don’t feel like blowing up the kitchen with bbq pork particles.

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