Simple pulled pork
Now if pulled pork isn't delicious comfort food then we don't know what is.
What you need
1.6kg (3lb 8oz) shoulder of pork (remove the rind/skin if you wish)
1tbsp dried herbs, either thyme or oregano
2tbsp dark brown sugar
1tbsp freshly ground black pepper
Two large sweet potatoes cut into wedges
2tbsp olive oil
How it is done
- Preheat your oven to 220ºC (fan 200ºC), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Remove the string, unroll the pork. Mix the rub ingredients in a bowl and rub all over the pork. Roll the pork back up again (there is no need to re-tie with string).
- Cook for 30 minutes so the pork browns beautifully. Then reduce the oven to 150ºC (fan 130ºC), Gas Mark 2. Pour 300ml (1 ½ pints) hot water into the foil, then wrap the foil over the top. Cook slow and low for around 6 hours or until tender.
- Around 15 minutes before the end of the cooking time, put the sweet potato wedges into a roasting tin and add 1tbsp of olive oil. Season well and toss. Put in the oven on the shelf below the pork.
- Increase the oven to 220ºC (fan 200ºC), Gas Mark 7. Uncover the pork and put it back in the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. The joint will be a delicious deep brown colour.
- For the sweet potatoes, roast at the higher temperature for 10 minutes, then once you’ve taken the pork out to rest, reduce the heat to 150ºC (fan 130ºC), Gas Mark 2 and continue to cook for a further 20-30 minutes until tender.
- Leave the pork in its cooking juices, use two forks to shred the pork into chunky pieces. Serve with the potato wedges and a simple green salad.
Serves: 6, plus left overs
Preparations time: 15 minutes
Cooking Time: 6 hours
But as much as this fall of the bones meat makes every one feel good, it´s really how easy to prepare is that will amaze all.