Pulled Pork

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I am obsessed with pork – especially pulled pork. If I’m in a restaurant and it’s on the menu, it is almost certain I will order it. I’m not sure where my love of pulled pork came from, but recent trips to America are where I’ve had the best pulled pork! I loved having pulled pork as part of a traditional Hawaiian breakfast, it was amazing with eggs and rice. Also by starting the day with pulled pork means you can have it for every meal of the day!

I put off trying to make my own because I thought it would be a long process. After looking around I found this recipe by Simon Rimmer on BBC Food which seemed quite simple. A lot of pulled pork recipes include a sauce of some sort, usually BBQ. This one doesn’t which meant it was perfect to go with my apple and sultana chutney I made (look out for the recipe soon).

The recipe was incredibly simple so even if you aren’t a confident cook, this is something that you can definitely try. It’s perfect for a lazy weekend meal because you prepare the pork and then let it cook away in the oven for a few hours without you having to pay it much attention.

For the pork:
2kg pork shoulder
1 tbsp chilli flakes of chilli powder
1 tbsp whole grain mustard
salt and freshly ground pepper
200ml white wine vinegar
250ml cider
3 onions, finely sliced
6 garlic cloves, sliced

  1. Preheat the oven to 170ÂșC
  2. Put the pork in a baking tray. Mix together the chilli, mustard, salt and pepper and rub it into the pork
  3. Pour the vinegar and cider over the pork and scatter with the onion and garlic

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  1. Cover with parchment paper and then wrap in foil. Put in the oven for thee hours. Remove the parchment paper and foil and return to the oven for another hour
  2. Using two forks, ‘pull’ the pork by shredding it into strands

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I served the pork in soft floury rolls which I dipped in the cooking juices before adding the pork. The cooking juices have such an amazing flavour from the cider so you really don’t want to let them go to waste! The onions that cooked alongside the pork make a great accompaniment to go in the rolls with my apple and sultana chutney. To go with the rolls, I made a few ordinary and sweet potato wedges with a small amount of oil, salt and pepper. An extra added treat is the beautifully salty crackling that this provides.

This recipe was a delicious and simple recipe to start with and I will definitely be making it again as well as trying different pulled pork recipes. The photos might not look as pretty as something like a cake, but when I look at them it makes me want to cook it all over again!

The original recipe can be found at http://www.bbc.co.uk/food/recipes/pulledporkwithsausag_88807.

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