Now if pulled pork isn't delicious comfort food then we don't know what is. Tender, sweet and falling off the bone, it's a definite crowd-pleaser. But you'll be amazed at how easy it is to prepare too.
This recipe will serves 8 people, plus left overs.
Preparation time: 15 minutes
Cooking time: 6 hours
What you need
2kg free range shoulder or leg of pork - you can remove the rind/skin if you wish
The rub
1.5t bsp dried herbs, either thyme or oregano
3 tbsp dark brown sugar
1.5 tbsp salt
1.5 tbsp freshly ground black pepper
To serve
3 large sweet potatoes cut into wedges
3 tbsp olive oil
Green salad
How it's done
- Preheat your oven to 220C (fan 200C) or 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 220C (fan 200C), 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 150C (fan 130C), 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. Add BBQ sauce if you like, but we think it's delicious as it is.
Any leftovers work brilliantly in sandwiches, tacos, burritos, on pizza, jacket potatoes.... the possibilities are endless!