Simple Slow Cooked Pulled Pork
This is a plea to get you down to your local butcher's shop! A pork shoulder will feed a crowd without breaking the bank and this recipe is a real winner...
The marinade is simple and can be varied with whatever you have in the cupboard. I have made some suggestions for alternatives but you can swap paprika for cayenne/chilli powder/cumin powder and the mustard for anything with a kick (hot sauces, horseradish, or even ketchup). We served ours piled into brioche buns with salad and 'slaw and wedges on the side.
Simple Slow Cooked Pulled Pork
Serves 6-8
4 tbsp oil
1 tbsp paprika
1 tsp mustard
1 tbsp soy sauce (or Worcestershire sauce)
3 cloves garlic (or 3 tsp garlic granules)
2kg shoulder pork, skin and underlying fat removed
200ml chicken stock
sea salt and freshly ground black pepper.
Mix together the oil, paprika, mustard, soy/Worcestershire sauce and garlic then rub all over the pork. Ideally, allow it to marinate for a few hours (or overnight) but a minimum of 30 minutes.
When you're ready to cook, preheat the oven to 160C/140C fan.
Place the marinated pork in a heavy-bottomed casserole dish and pour in the stock. Cover with a tight-fitting lid and then cook for 4-6 hours, until falling apart when pushed with a fork. Check every couple of hours to stop it drying out - if it does, add a bit more stock.
Once cooked, leave to rest with the lid on for 45 minutes. This is a good to time to prepare any sides - coleslaw, chips, salad. Once rested, pull the meat apart using two forks, season with salt and pepper and serve in brioche buns, if you like.
The marinade is simple and can be varied with whatever you have in the cupboard. I have made some suggestions for alternatives but you can swap paprika for cayenne/chilli powder/cumin powder and the mustard for anything with a kick (hot sauces, horseradish, or even ketchup). We served ours piled into brioche buns with salad and 'slaw and wedges on the side.
Simple Slow Cooked Pulled Pork
Serves 6-8
4 tbsp oil
1 tbsp paprika
1 tsp mustard
1 tbsp soy sauce (or Worcestershire sauce)
3 cloves garlic (or 3 tsp garlic granules)
2kg shoulder pork, skin and underlying fat removed
200ml chicken stock
sea salt and freshly ground black pepper.
Mix together the oil, paprika, mustard, soy/Worcestershire sauce and garlic then rub all over the pork. Ideally, allow it to marinate for a few hours (or overnight) but a minimum of 30 minutes.
When you're ready to cook, preheat the oven to 160C/140C fan.
Place the marinated pork in a heavy-bottomed casserole dish and pour in the stock. Cover with a tight-fitting lid and then cook for 4-6 hours, until falling apart when pushed with a fork. Check every couple of hours to stop it drying out - if it does, add a bit more stock.
Once cooked, leave to rest with the lid on for 45 minutes. This is a good to time to prepare any sides - coleslaw, chips, salad. Once rested, pull the meat apart using two forks, season with salt and pepper and serve in brioche buns, if you like.
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