Irn Bru Pulled Pork

Irn Bru Pulled Pork with Irn Bru Relish

A while ago I was at an event and they served a canapé of Irn Bru Pulled Pork.  Now I am not a fan of Irn Bru so was sceptical of how it would taste, and I have to say I was surprised, it actually tasted quite nice!  So, I decided that instead of the usual Haggis, Neeps and Tatties for Burn’s Night, this year I would make my version of the Irn Bru Pulled Pork

Irn Bru Pulled Pork

Ingredients (Serves 4)

1Kg Pork Shoulder
1 tbsp. Smoked Paprika
500ml Irn Bru
Salt
Pepper

Method

  • Start by scoring the fat of the Pork joint and rubbing the Smoked Paprika all over the joint and well into the scores
  • Place the Pork in a freezer bag, season with Salt and Pepper, then pour in 400ml of Irn Bru
  • Tie the bag up and place in the fridge for at least 12 hours, overnight is best though
  • Once the Pork has been left to marinate for a suitable length of time preheat the oven to 160C / 140C Fan / Gas Mark 3
  • Place the Pork in a roasting tin or casserole dish, and pour over the marinade
  • Cook in the oven for around 3 hours, or until you are able to start to shred the Pork
  • Remove from the oven, shred the Pork and now you are ready to serve

Irn Bru Pulled Pork

To serve with mine, I made this quick and easy Irn Bru ‘Relish’ (in keeping with the theme!)

Irn Bru ‘Relish’

Ingredients

1/2 small onion, very finely chopped
125ml Irn Bru
65ml Tomato Ketchup
1 tbsp. Cider Vinegar
1 tbsp. Worcestershire Sauce
1/2 tsp. Cayenne Pepper
1/4 tsp. Smoked Paprika
1 tsp. Dark Brown Sugar
Salt

Method

  • Chop the onion really finely and fry in a pan until soft
  • Add the other ingredients to the pan and bring to the boil
  • Reduce the heat, cover the pan and simmer for about 35 minutes or until the relish has reduced and thickened
  • This is quite a thick relish, and you can either mix some in with your Pork or spoon it on top

Irn Bru Relish

Warm some rolls, fill with the delicious Pork and top with some coleslaw and the relish and enjoy!

2 Replies to “Irn Bru Pulled Pork”

  1. WOW! I love the sound of this, so much so that I am going to do this for the weekend instead of the normal roast for Sundays.. Thank you, I shall report back on Monday with the results. 🙂

    Like

Comments are closed.