Style: October 30, 2020
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78 <strong>Style</strong> | Food<br />
Pulled Pork<br />
Versatile and tasty, pulled pork is a deceptively easy dish to make and is a crowd-pleaser<br />
for children and adults alike. My son hates pork, but he loves this recipe because, unlike other pork dishes<br />
than can be overcooked easily, this one is succulent due to the low and slow cooking time.<br />
Make sure you get a pork shoulder, as other cuts can be a bit tougher.<br />
INGREDIENTS<br />
4–5kg pork shoulder<br />
4 tsp black pepper<br />
4 tsp salt<br />
2 Tbsp paprika<br />
½ tsp cayenne pepper<br />
½ tsp cumin<br />
2 Tbsp brown sugar<br />
2 cups beef/chicken stock<br />
METHOD<br />
1. Lightly oil the meat with cooking oil. Mix all the spices and the brown<br />
sugar together and rub them over the pork shoulder.<br />
2. Wrap the pork shoulder in cling film and leave in the fridge for eight<br />
hours (or overnight).<br />
3. Preheat oven to 120°C.<br />
4. Line a baking dish with baking paper and place the pork shoulder on it.<br />
Put the stock in with the pork shoulder and cover with baking paper.<br />
Then, cover the dish firmly with foil.<br />
5. Place in the oven and cook for six hours.<br />
6. Remove from the oven. Turn the leftover stock into a gravy or sauce<br />
by bringing it to the boil in a saucepan, adding in 1 Tbsp of tomato<br />
sauce and simmering until it thickens. If it is too runny, dilute 1 Tbsp of<br />
cornflour in ½ cup of cold water and pour a bit at a time until you get<br />
the consistency you want.<br />
7. Pull the meat apart. It should be stringy and break easily. Keep it in the<br />
fridge until you need it.<br />
8. Serve on buns or sliders, or put a nice stack on some mash, alongside<br />
French beans that have been blanched and then quickly glazed in a<br />
saucepan with a touch of oil and a garlic clove.
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