Bodeans in London are probably the best Southern style eatery in my opinion and they do the most amazing “pulled pork” and terrific BBQ ribs if you do ever get the chance to visit!
My style of this dish is really straightforward and the results are fantastic. It is another dish you can basically forget about until it has been slow cooked and then it can be served in a matter of minutes once ready.
Traditionally a fatter cut of pork would be used, but this method keeps the meat incredibly moist, so get some pork fillet (tenderloin) and make it with that. You can serve it how you like, but in my opinion a big flowered fresh baked roll is best!
This will make 8 servings.
1 large (or two smaller) Pork fillet 2lb in weight
4 tablespoons of olive oil
1 tablespoon dark soy sauce
2 tablespoons paprika
1/2 table spoon granulated sugar
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
2 cans of Coke
1 bottle of good quality shop bought BBQ sauce (I like the Jack Daniels variety)
8 floured rolls or baps cut in half and lightly toasted
Mix all of the marinade ingredients together well and coat the pork all over. Place the pork on a plate (or better still in a large freezer bag) and refrigerate overnight.
On the day of cooking, place the pork in a slow cooker on the low setting, pour over the Coke and cook for 7-8 hours. Drain any cooking liquid well and shred the pork with 2 forks and add the bottle of BBQ sauce. Cover again for 10 minutes to heat the sauce through.
Serve in toasted buns, or however you wish.