Ingredients4 Red Seal Black Adder Tea bags
2 cups boiling water
2kg pork shoulder, on the bone
1/4 cup soy sauce
2 tablespoons miso paste
2 cloves garlic, sliced
2cm piece of ginger, sliced
¼ cup barbecue sauce
8 flour or corn tortillas
2 cups coleslaw
Cooking Time6 hours
Preheat the oven to 130 C.
Immerse the tea in the boiling water and leave to infuse for 3-5 minutes before removing the tea bags.
Place the pork in a large casserole dish and pour over the tea, soy sauce, miso, garlic, and ginger.
Cover with baking paper and then the casserole lid.
Cook for 5 hours, removing the lid and baking paper for the last 30 minutes of cooking.
Allow to cool slightly before removing the meat from the liquid and setting aside.
Scoop off the fat as it rises in the liquid.
Once the meat has cooled enough to handle, remove the skin, fat and bone and using forks pull the meat into small-medium sized pieces. Set aside and keep warm.
Place the liquid in a small saucepan over a medium heat, simmer until reduced to about ½ cup. Stir through the barbecue sauce. Pour the sauce over the meat and mix to combine.
Quickly warm the tortillas in the microwave or in a hot frying pan.
Serve the pulled pork with coleslaw and tortillas.