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Pulled pork should be cooked low and slow. Here’s a simple, yet delicious recipe to get you going if you’ve never cooked it before.
Prep time: 20 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.
Step 2
Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. On a clean chopping board unroll the pork, pat dry with kitchen paper and place in the tin.
Step 3
In a small bowl mix together the seasonings. Massage half the mix all over the pork. Keep the other half for later. Roll the pork up again (there is no need to re-tie the string). Cover with foil and cook for about 5 hours or until tender.
Step 4
Remove the joint the oven and leave to rest, covered for 20 minutes.
Step 5
Transfer the pork to a chopping board, `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.
Step 6
Add the remaining season mix and stir well. Serve as a topping for jacket potatoes or with crusty rolls or flatbreads and coleslaw, with a side of potato wedges or corn on the cob.
Slow Cooker Method:
Put the joint on a chopping board. Unroll the pork, pat dry with kitchen paper. In a small bowl mix together the seasonings. Massage half the mix all over the pork. Keep the other half for later. Roll up the pork (there is no need to re-tie the string) and transfer to the slow cooker. Cover and cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to your manufacturer’s handbook. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Add the reserved seasoning and stir well. Serve as a topping for jacket potatoes or with crusty rolls or flatbreads and coleslaw, with a side of potato wedges or corn on the cob.
1418kj
337kcal
17%
11.5g
16%
3.8g
19%
2g
2%
2.13g
36%
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.
Step 2
Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. On a clean chopping board unroll the pork, pat dry with kitchen paper and place in the tin.
Step 3
In a small bowl mix together the seasonings. Massage half the mix all over the pork. Keep the other half for later. Roll the pork up again (there is no need to re-tie the string). Cover with foil and cook for about 5 hours or until tender.
Step 4
Remove the joint the oven and leave to rest, covered for 20 minutes.
Step 5
Transfer the pork to a chopping board, `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.
Step 6
Add the remaining season mix and stir well. Serve as a topping for jacket potatoes or with crusty rolls or flatbreads and coleslaw, with a side of potato wedges or corn on the cob.
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