Pulled pork

This is great served with flat breads, hummus and pickles.

Ingredients

  • Boneless pork shoulder, 1.3kg
  • Sage, handful, roughly chopped
  • Thyme, half handful, leaves removed from stalks
  • Garlic, 4 large cloves, roughly chopped
  • Pickled ginger, 1 teaspoon, roughly chopped
  • Olive oil, 1½ tablespoon
  • Cider vinegar, 1½ tablespoon
  • Vegetable stock, 300ml (or enough to fill about an inch of an oven tray)
  • Soy sauce, 1 tablespoon
  • Worcestershire sauce, 1 tablespoon
  • Salt + pepper

Instructions

  1. Take a pestle and mortar, add sage, thyme, garlic, ginger, olive oil, salt + pepper then crush into a paste. Add cider vinegar to loosen the mixture — you don’t want it too runny as it’ll become a menace later on.
  2. Take the pork shoulder, cut off the string, unroll and rub the mixture all over the pork shoulder, making sure the entire cut is covered.
  3. Roll the pork shoulder back up and tie with butchers twine or similar.
  4. Wrap the pork shoulder in cling film (fairly tight) and leave overnight in the fridge.
  5. Preheat the oven to 130℃.
  6. Prepare 300ml of vegetable stock and add soy sauce, Worcestershire sauce and whatever else you fancy (I added a tablespoon of barbecue sauce and a quartered lemon).
  7. Take an oven tray just big enough to hold the pork shoulder and add your vegetable stock mix. There should be be enough to fill about an inch up the oven tray — nothing more.
  8. Take a sheet of baking paper and place over the pork shoulder1. Using hardy catering foil, wrap the top of the oven tray twice ensuring it’s well sealed then place on the middle tray in the oven and cook for 4½ hours.
  9. Take the oven tray out, remove the foil, pour the juices into a jug and set aside.
  10. Return the pork shoulder to the oven at 160℃, uncovered for a further 1 hour or until the rind has crisped up.
  11. Remove the pork shoulder from the oven, separate the crackling (chop and eat immediately!) and leave the shoulder to rest for 30 minutes.
  12. Take a pair of forks and pull the meat apart.
  13. Skim the fat from the jug of delicious juices and pour over the pulled pork, giving it a good mix.

  1. This is to provide a barrier to stop the pork shoulder from sticking to the foil. 

Red onion ribs

These tangy ribs were really excellent — they take a bit of preparation but are well worth the effort.

Ingredients

  • Rack of pork ribs, 2
  • Dr Pepper, 2 litres
  • Red onion, 2 medium, chopped
  • Garlic, 4 or 5 cloves, peeled
  • Lime, 2, juiced
  • Tomato ketchup, 4 tablespoons
  • Soy sauce, 4 tablespoons
  • Tabasco, few shakes
  • Tomato purée, 1 tablespoon
  • Olive oil, 1 tablespoon
  • Worcestershire sauce, 2 tablespoons
  • Bourbon, 25ml
  • Salt + pepper

Instructions

  1. For the marinade: blend the red onion, garlic, lime, olive oil and salt + pepper until smooth then add to a strong freezer bag with the racks of ribs. Give the bag a roll so the ribs are evenly covered with the marinade and leave overnight in the fridge.
  2. For the barbecue sauce: take a small pan and add the tomato ketchup, soy sauce, Worcestershire sauce, tabasco, tomato purée and bourbon and slowly bring to the boil then set aside.
  3. Preheat the oven to 180℃.
  4. Place a shallow roasting rack1 into an oven tray, lay the ribs on the rack then pour the red onion marinade on top of the ribs, distributing it evenly.
  5. From the corner of the oven tray (not over the ribs!), pour the Dr Pepper until it’s about 1/4 of the way up the ribs.
  6. Using hardy catering foil, wrap the top of the oven tray twice ensuring it’s well sealed then place on the middle tray in the oven and cook for 100 minutes.
  7. Take the oven tray out, remove the foil and brush generously with the barbecue sauce, returning the ribs to the oven uncovered for 10 minutes.
  8. Repeat the above step twice until the ribs are dark and sticky then leave to rest for 10 minutes.
  9. Finally(!) cut the racks into individual ribs and eat!

  1. I’m using a shallow roasting rack because when the roasting tin is covered, the foil shouldn’t be touching the ribs as it’s likely to stick. 
Tag: pork