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!
- 1.6kg (3lb 8oz) boneless pork shoulder joint (skin removed if preferred)
- 2 tsp Maldon sea salt
- 1 tbsp black pepper
- 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.
- Remove the string from the pork joint and unroll. Pat dry with kitchen paper, and place in the roasting tin.
- 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.
- 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.
- 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.
- Shred the pork (in the cooking juices) into chunky pieces using two forks. Add the reserved seasoning mix and stir well.
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!