Pulled Pork
A slow roasted cheap cut of pork - unctious and moreish. Great with mash and sides of veg.
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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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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