Monday, 30 November -0001

Pulled Pork Recipes

Love Pork is launching a campaign to put pork back on the menu & inspire the nation to cook it at home. One of our favourite festival dishes, eating more pulled pork could improve the sustainability of British pig farming, by increasing sales of pork

CLASSIC PULLED PORK

Serves: 6
Preparation time: 20 minutes
Cooking/me time: about 6 hours

Ingredients
1.6 kg boneless pork shoulder joint (remove the rind/skin if you wish)
2 tsp sea salt
1 tbsp black pepper

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix the salt and pepper. Gently massage half the mix all 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 beautifully.

3. Turn the oven down to a laid-back 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 lazily for at least 5 hours or until tender. And now relax, the day is yours.

4. Crank 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. While the pork is taking it easy, you can too.

5. Shred the pork (in the cooking juices) into chunky pieces with two forks. Add the reserved seasoning mix and stir well. Serve with crusty rolls and coleslaw or a side of potato wedges and corn on the cob.

How's that for a lazy day well spent!

Top Lazy Tip

Create a foil tent for the pork to rest in after cooking. The steam will help it become beautifully soft and easy to pull.

MOROCCAN PULLED PORK WITH FRUITY COUSCOUS (pictures above)

Serves: 6
Preparation time: 20 minutes
Cooking/relaxing time: about 6 hours

Ingredients
1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
2 tbsp Moroccan spice mix
2 tbsp pomegranate molasses or brown sugar
2 preserved lemons, pith removed and skin finely chopped

For the couscous:
300 g couscous
Finely grated zest and juice of 1 lemon
400 ml hot chicken stock
150 g ready to eat apricots, roughly chopped
4 tbsp freshly chopped mint
200 g pomegranate seeds
50 g whole almonds

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all 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 beautifully.

3. Turn the oven down to a laid-back 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 lazily for at least 5 hours or until tender. Time to chill.

4. Crank 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.

5. While the pork is taking it easy, put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave it until all the liquid has been absorbed. Fluff with a fork, then stir in the pomegranate seeds, apricots, chopped mint and almonds.

6. Shred the pork (with the cooking juices) into chunky pieces with two forks, stir in the rest of the spice mix and preserved lemon. Serve with the couscous.

All the enjoyment, none of the hard work

Top Lazy Tip

For extra flavour, put the rub on the pork the night before and keep it in the fridge. Even less work in the morning and an even better taste.

THAI PULLED PORK WITH ASIAN SLAW

Pork-Mar20-07-590

Serves: 6
Preparation time: 20 minutes
Cooking/unwinding time: about 6 hours

Ingredients
1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
4 tbsp Thai red curry paste
6 tbsp coconut cream
2 tsp Thai fish sauce
1 stalk lemon grass, finely chopped
2 kaffir lime leaves, torn into pieces

For the Asian Slaw:
Finely grated zest and juice 2 limes
2.tsp freshly grated ginger
1 red chilli, seeded and chopped
1 tsp light brown sugar
2 large carrots, peeled and grated
8 radishes, thinly sliced
4 spring onions, thinly sliced
1 cucumber, seeds removed and cut into thin strips
4 tbsp freshly chopped coriander
1 tbsp toasted peanuts, roughly chopped

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix lovingly all over the pork and keep the rest for later. Fold the pork back up. 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 beautifully.

3. Turn the oven down to a laid-back 150°C (fan 130°C), Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender. And relax.

4. 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. Remove the lime leaves.

5. While the pork is taking it easy make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.

6. Shred (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix.

Serve the pork with the slaw for an easy, no effort Thai feast.

SMOKEY BARBECUE PULLED PORK SLIDERS

Pork-Mar20-05-590

Serves: 6
Preparation time: 20 minutes
Cooking time/ family time: about 6 hours

Ingredients
1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
2 tbsp dark brown sugar
1 tbsp smoked paprika
2 tbsp American mustard
12 small rolls
Coleslaw

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix the salt, sugar, paprika and mustard. Rub half the mix thoroughly all over the pork. Keep the other half for later. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.

3. Turn the oven down to a laid-back 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Put it back into the oven and let it cook lazily for at least 5 hours or until the pork is tender. Now for some me time.

4. Crank up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork and cook for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.

5. Shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the rest of the seasoning mix.

Fill the rolls with the pork and coleslaw and serve immediately.

A lazy, delicious delight!

Top Lazy Tip

In the summer, you can finish the pork on the BBQ for 10 minutes rather than in the oven. Perfect for lazy alfresco dining.

SLOW COOKER PULLED PORK

Pork-Mar20-06-590

Serves: 6
Preparation time: 20 minutes
Cooking/relaxing time: about 9 hours

Ingredients
1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
2 tbsp dark brown muscovado sugar
1 tbsp smoked paprika
1 tbsp sunflower oil
100 ml apple juice
1 tbsp cornflour

1. Remove the string, unroll the pork and pat dry with kitchen paper.
Mix the salt, sugar and paprika together and rub half of it thoroughly all over the pork. Keep the other half for later. Roll the pork back up (there is no need to re-tie the string).

2. Heat the oil in a large frying pan, and brown the pork on all sides. Put the joint in the slow cooker, pour in the apple juice and cover with the lid. Cook on low for 8-9 hours, or until tender and ready to pull apart. While the pork takes it time, you can relax.

3. Remove the pork from the slow cooker, wrap in foil and leave to rest for 30 minutes.

4. In a pan, blend the juices from the slowcooker with cornflour and 1 tbsp cold water. Heat for 20 minutes until thickened

5. Shred (with the cooking juices) into chunky pieces with two forks. Return the pulled pork to the sauce in the slow cooker and stir well.

Serve in bread rolls with coleslaw, potato wedges, corn on the cob or however you like.

Cooked slow and low – pulled pork is a delicious feast!

PULLED PORK RAGU

Pork-Mar20-03-590

Serves: 6
Preparation time: 20 minutes
Cooking/ relaxing time: About 6 hours

Ingredients
1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
2 tsp ground black pepper
1 tsp onion powder
2 tsp dried oregano
3 cloves garlic, peeled
400 g can chopped tomatoes
2 tbsp balsamic vinegar
1 bay leaf

To serve:

Pappardelle or tagliatelle, allowing 100 g dried pasta per person
Freshly grated Parmesan cheese

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix together the salt, ground black pepper, onion powder and oregano. Rub the mix lovingly all 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 beautifully.

3. Turn the oven down to a laid back 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin, mix together the tomatoes and vinegar and pour over the top of the joint. Place the garlic and bay leaf around the pork. Pop it back into the oven and let it cook lazily for at least 5 hours or until tender. Time to chill.

4. Crank up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork and pour off the juices and reserve. Pop it back in the oven to crisp for 10 minutes. Take it out, cover with foil and let it rest for 30 minutes.

5. While the pork is relaxing, cook the pasta according to packet instructions and drain.

6. Shred the pork into chunky pieces with two forks and add the meat juices and tomato juices. Stir well. Serve with the pasta and Parmesan.

Lazy, slow, delicious ragu – tuck in!


PULLED PORK FAJITAS

Pork-Mar20-01-590

Serves: 6
Preparation time: 20 minutes
Cooking time: about 6 hours

1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
4 tbsp fajita seasoning mix
4 tbsp chipotle paste
grated zest and juice of 2 limes
2 tbsp soft brown sugar
2 tbsp oil
2 onions, sliced
3 red peppers, seeded and cut into strip
3 green peppers, seeded and cut into strips
12 flour tortillas

To serve: Sour cream, guacamole and lime wedges

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. In a small bowl, mix together the salt, fajita seasoning, chipotle paste, lime zest and juice and sugar. Massage half the mix lovingly all over the pork. Keep the other half for later. 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 beautifully.

3. Turn the oven down to a laid-back 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 lazily for at least 5 hours or until tender. Time to chill.

4. Crank 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.

5. While the pork is taking it easy, heat the 1 tbsp of the oil in a large frying or griddle pan and add half the onions and peppers and stir fry over a high heat for 3-4 minutes until lightly charred. Remove to a plate and keep warm. Repeat with the remaining oil and onions and peppers. Warm the flour tortillas according to pack instructions.

6. Shred the pork (in the cooking juices) into chunky pieces with two forks. Add the reserved seasoning mix and stir well. Fill the warmed tortillas with the pulled pork and onion and pepper mixture. Serve with a dollop of guacamole and sour cream and roll up. Serve and enjoy.

PULLED PORK WITH CARAMELISED APPLES AND SAGE

Pork-Mar20-04-590

Serves: 6
Preparation time: 20 minutes
Cooking/ chill out time: about 6 hours

Ingredients
1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
1 tsp ground black pepper
1 tbsp onion powder
1 tbsp dried sage
2 tbsp light brown sugar
3 red onions, halved

6 eating apples, such as Braeburn
25 g butter
25 g soft brown sugar

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix together the salt, pepper, onion powder, sage and sugar. Rub the mix lovingly all over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 15 minutes until beautifully browned.

3. Turn the oven down to a laid-back 150°C (fan 130°C), Gas Mark 2. Remove the pork, add the onions to the bottom of the tin and fold the foil over the top. Put it back into the oven and let it cook lazily for at least 5 hours or until tender and ready to pull apart. Make the most of your chilling time.

4. Take the pork out of the oven, cover with foil and let it rest for 30 minutes.

5. While the pork is taking it easy prepare the caramelised apples. Core and cut the apples in half, melt the butter in a large frying pan and stir in the sugar. Add the apples, cut side down and cook over a medium heat, gently shaking the pan occasionally for about 8 minutes or until the apples are lightly caramelised. Squeeze over the lemon juice and then carefully turn the apples over. Cover the pan with foil and cook for about 4-5 minutes or until the apples have softened, but not collapsed. Turn the apples over again to coat in the mixture.

6. Shred the pork (in the cooking juices) into chunky pieces with two forks and serve with the apples, onions and crackling.

Such a feast, so little effort.

Top Lazy Tip - Quick Crackling

Remove the rind (skin) before cooking the pork. Place the rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and salt. Cook in the hot oven for about 30 minutes until crackled. Roughly chop the crackling into small pieces to serve.

For more recipes and information visit www.lovepork.co.uk


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