Simple Pulled Pork With Potato Wedges
- 1.6kg (3lb 8oz) Shoulder of pork (remove the rind /skin if you wish)
- 1 tbps dried herbs, either thyme or oregano
- 2 tbsp dark brown sugar
- 1 tsp each of salt and freshly ground black pepper
- 2 large sweet potatoes, cut into wedges
- 2 tbsp olive oil
- green salad
Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Remove the string, unroll the pork. Mix the rub ingredients in a bowl and rub over the pork. Roll the pork back up again (there is no need to retie the string).
Cook for 30 minutes so that it browns beautifully. Then reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (1/2 pint) hot water into the foil, then wrap the foil over the top. Cook slow and low for at least 5 hours until tender.
Around 15 minutes before the end of the cooking time, put the sweet potato wedges into a roasting tin and add 1tbsp olive oil. Season well and toss. Put in the oven on the shelf below the pork.
Increase the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork then put it back in the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. The joint will be a delicious deep brown colour.
For the sweet potatoes, roast at the higher temperature for 10 minutes, then once you’ve taken the pork out to rest, reduce the heat to 150°C (fan 130°C), Gas Mark 2 and continue to cook for a further 20-30 minutes until tender.
Leaving the pork in its cooking juices use two forks to shred the pork into chunky pieces. Serve with the potato wedges and simple green salad.