Sunday, 23 August 2015



It seems we can’t get enough of "pulled pork", from US-style barbecue joints to slow-cooked shoulders, it has appeared on menus everywhere in the last year. So obviously, I decided it was about time to try cooking this at home. The traditional cut for pulled pork is the shoulder, which demands careful, slow cooking, the oven temperature is the secret in order to achieve the desired tender, juicy shreds of piggy goodness. I tried this recipe at home recently and wasn't dissapointed. You will be surprised how easy it is, so go ahead and give it a try, it is a real crowd pleaser!!


1 whole shoulder of pork (it is likely you will need to order this from your Butcher)
3 Onions, peeled and quatered
6 Carrots, peeled and cut into chunks
4 Celery sticks, cut into chunks
1 head of garlic, cut in half horizontally
A bunch of mixed fresh herbs (such as thyme, sage, oregano, rosemary and bay leaf)
2 glasses of water
Salt and black pepper

Serves 16+


Preheat oven to 220°C/Gas Mark 7. Place the whole pork shoulder in a large roasting tin. Score the skin with a stanley knife from the top to bottom. Rub all over with salt and black pepper.

Place in the oven and roast for 35-40 minutes to crisp up the crackling. Once it is golden, remove the pork shoulder and lift it carefully on to a chopping board.

Add all the vegetables and herbs to the roasting tin and pour in the water, then place the pork on top of the vegetables in the tin. Now cover the pork shoulder with kitchen foil, crimping the edges tightly, in order to keep the steam in. Return the covered roasting tin to the oven and turn the temperature down to 95°C/Gas Mark 1/4.

Cook the pork shoulder in this very low oven for 10-12 hours. Take the roasting tin from the oven and remove the kitchen foil. Lift off the crackling and place on a baking tray and crisp up in a hot oven for 5-10 minutes. When done, cut into bite size pieces, these can be served to guests as a snack, while you get back to the task of "pulling" the pork. 

Take two forks and start pulling tender chunks of meat away from the bone, it should easily slip off with little effort. Pile the pulled pork into an ovenproof serving dish. Strain the roasting juices, vegetables and herbs through a sieve into a warmed bowl or saucepan. Stir well and then pour 3-4 ladlefuls over the meat. 


Bring to the table and let people help themselves. The pulled pork can be eaten hot in a sandwich, as part of a buffet, as a Sunday roast with the usual trimmings. Whatever way you decide to serve this dish, Enjoy......

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