This summer, Foodies100 bloggers have been busy cooking up some amazing pulled pork recipes, in association with British Pork.

Today, we’re going to be sharing a simple, gorgeous pulled pork recipe with you, along with some tweaks and suggestions from our food bloggers to take your pulled pork from delicious to divine!

Perfect Pulled Pork

2015-06-18 13:19:45

Serves 6

A gorgeous family dinner that combines maximum flavour with minimum fuss!

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

6 hr

Total Time

6 hr 10 min

Prep Time

10 min

Cook Time

6 hr

Total Time

6 hr 10 min

Ingredients

1. 1.6kg (3lb 8oz) boneless pork shoulder joint (skin removed if preferred)
2. 2 tsp Maldon sea salt
3. 1 tbsp black pepper

Instructions

1. Preheat the oven to 220°C (fan 200°C), Gas Mark 7. Line a large roasting tin with foil, making sure your sheet of foil will cover the underside and top of the pork.
2. Remove the string from the pork joint and unroll. Pat dry with kitchen paper, and place in the roasting tin.
3. Mix the salt and pepper. Gently massage half the mix over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
4. Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Pop it back into the oven and let it cook slowly for about 5 hours or until tender.
5. Turn up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
6. Shred the pork (in the cooking juices) into chunky pieces using two forks. Add the reserved seasoning mix and stir well.

By British Pork

Foodies 100 https://www.foodies100.co.uk/

Tweaks for Pulled Pork

Fancy making pulled pork with a twist? 

Over at Le Coin de Mel, there’s a fab recipe for a pulled pork marinade using apple juice, shallots, garlic and ginger – creating a fragrant dish that’s perfect for serving in rolls at a picnic. 

Meanwhile, Helen from Fuss Free Flavours has created an aromatic spice rub for pulled pork that combines smoky chilli, cumin, coriander and star anise. Delicious! We also love Recipes from a Pantry’s take on five-spice pulled pork – perfect with a generous serving of coleslaw! 

If you’re looking to save even more time, The Crazy Kitchen has a recipe for slow-cooker pulled pork cooked on a bed of onions, making a tasty gravy. 

Fancy something a bit more exotic? How about this Moroccan pulled pork with jewelled cous cous? 

Or something completely different – Irn Bru pulled pork, which looks like a fantastic option for Scots and non-Scots alike!