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Pulled Pork

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A slow roasted cheap cut of pork - unctious and moreish. Great with mash and sides of veg.

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Rate this recipe 2.9/5 (119 Votes)

Ingredients

  • For the dry spice rub
  • 50 g soft dark brown sugar
  • 4 tbsp smoked hot paprika
  • 3 tbsp flaked sea salt
  • 1 tbsp cayenne pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground black pepper
  • 1 tbsp dry mustard powder
  • 2 tsp dried thyme
  • For the Pork
  • 2 kg boneless pork shoulder

Details

servings 8
Level of difficulty Average
Preparation time 60mins
Cooking time 300mins
Cost Average budget

Preparation

Step 1

For the dry spice rub: Put all the ingredients in a bowl and mix well.

Step 2

For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.

Step 3

3. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2.

Step 4

Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.

Step 5

To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes.

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