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pulled
pork
recipes FOR LAZY
DAYS --EASY-DOES-IT DELICIOUS FOOD
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Pulled pork has taken the nation by storm, but did you know how easy it is to cook at home? Whether you’re having a fun family meal or a catch-up with friends, this delicious sticky‑fingered feast is great for sharing. For best results, start with a simple rub on a pork shoulder joint and cook with zero effort for around six hours. CREATE SIMPLE, DELICIOUS AND IRRESISTIBLE SLOW COOKED PORK IN A FEW EASY STEPS.
ABOUT THE RED TRACTOR* SCHEME IT’S ABOUT QUALITY ASSURANCE Responsible production standards are observed throughout the supply chain.
IT’S ABOUT TRACEABILITY All Red Tractor pork can be traced back to Red Tractor farms.
IT’S ABOUT PEACE OF MIND Red Tractor pig farms are inspected at least five times a year.
IT’S ABOUT COUNTRY OF ORIGIN The flag in the logo gives a clear indication of country of origin.
*RED TRACTOR IS ONE OF A NUMBER OF ASSURANCE SCHEMES AVAILABLE TO INFORM CONSUMER CHOICE. For more information about the Red Tractor scheme, go to lovepork.co.uk/red-tractor-pork
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BUY A Pork shoulder JOINT for perfect pulled pork
1 2 3
RUB the joint
with herbs and spices for extra flavour
COOK low and slow for around 6 hours
PULL with two
forks for beautiful tender pulled pork
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Deliciouscooked slow and low
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Simple Pulled pork --Serves: 6, plus leftovers
Preparation time: 15 minutes Cooking time: Around 6 hours
--Ingredients
1.6kg shoulder of pork (remove the rind/ skin if you wish) The rub 1 tablespoon dried herbs, either thyme or oregano 2 tablespoons dark brown sugar 1 teaspoon each of salt and freshly ground black pepper To serve 2 large sweet potatoes, cut into wedges 2 tablespoons olive oil Green salad
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1. Preheat your oven to 220°C (fan 200°C),
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 over the pork. Roll the pork back up again (there is no need to retie the string).
2. Cook for 30 minutes so the pork browns beautifully. Then reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml hot water into the foil, then wrap the foil over the top. Cook slow and low for around 6 hours or until tender.
3. Around 15 minutes before the end
of the cooking time, put the sweet potato wedges into a roasting tin and add 1 tablespoon olive oil. Season well and toss. Put in the oven on the shelf below the pork.
4. Increase the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork then 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.
5. 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 150°C (fan 130°C), Gas Mark 2 and continue to cook for a further 20-30 minutes until tender.
6. Leaving 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.
Rind removed, each serving provides: Energy 1293kJ 308kcal
15%
Fat
Saturates
Sugars
Salt
17%
15%
10%
20%
12.2g 3.1g 10.0g 1.2g
of an adult’s reference intake. Carbohydrate 15.4g, Protein 35.4g, Fibre 0.8g, Iron 2.56mg
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BBQ PULLED PORK ROLLS
--Perfect for lazy alfresco dining
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1. Preheat your oven to 220°C (fan 200°C),
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Serves: 6, plus leftovers
Preparation time: 20 minutes Cooking time: Around 6 hours
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Ingredients
Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Remove the string, unroll the pork, and place it in the tin.
2. Mix the salt, sugar, paprika and
mustard. Rub half the mix all over the pork. Keep the other half for later. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully.
3. Turn the oven down to 150°C (fan
1.6kg shoulder of pork (remove the rind/skin if you wish) 2 teaspoons sea salt 2 tablespoons dark brown sugar 1 tablespoon smoked paprika 2 tablespoons American mustard 6 rolls
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 for around 6 hours.
4. For the last 30 minutes of cooking,
transfer the pork to the barbecue, in the foil.
5. Remove from the barbecue, pull the
meat apart with two forks and stir in the rest of the rub mix.
Coleslaw
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Fill the rolls with the pork and coleslaw and serve immediately.
Rind removed, each serving provides: Energy 1651kJ 394kcal
20%
Fat
Saturates
Sugars
8.9g
3.4g
15%
15%
9%
56%
11.1g 3.0g
Salt
of an adult’s reference intake. Carbohydrate 35.7g, Protein 40.3g, Fibre 1.3g, Iron 3.06mg
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--AN EXOTIC SENSATION
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THAI PULLED PORK
WITH ASIAN SLAW
--Serves: 6
Preparation time: 20 minutes Cooking time: Around 6 hours
--Ingredients
1.6 kg shoulder of pork (remove the rind/skin if you wish) 4 tablespoons Thai red curry paste 6 tablespoons coconut cream 2 teaspoons Thai fish sauce 1 lemon grass stalk, finely chopped 2 kaffir lime leaves, torn into pieces
Rind removed, each serving provides: Energy 1940kJ 462kcal
23%
Fat
Saturates
Sugars
7.8g
1.3g
29%
42%
8%
21%
20.5g 8.4g
of an adult’s reference intake. Carbohydrate 8.6g, Protein 29.3g, Fibre 1.9g, Iron 5.07mg
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Salt
For the Asian Slaw: Finely grated zest and juice 2 limes 2 teaspoons freshly grated ginger 1 red chilli, seeded and chopped 1 teaspoon 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 tablespoons freshly chopped coriander 1 tablespoon 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 and place in the tin.
2. Mix together the Thai paste, coconut
cream and fish sauce. Rub half the mix 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 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 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 Thai feast.
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Pulled pork middle eastern flatbreads ---
Serves: 6, plus leftovers
Preparation time: 20 minutes Cooking time: Around 6 hours
--Ingredients 1.6kg shoulder of pork, remove the rind
1 tablespoon ground paprika 1 tablespoon ground cumin 2 tablespoons dark muscovado sugar 100ml passata 1 teaspoon each salt and freshly ground black pepper To serve: 6 flatbreads 2 avocados, halved, stoned and sliced 1 small red onion, sliced finely Small handful of torn mint leaves Yogurt Paprika, to season 1 lemon, cut into six wedges
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An easy, sticky fingered feast
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1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the tin.
2. Mix together the paprika, ground
cumin, sugar, passata and seasoning. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 200ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 6 hours or until tender.
3. Take the pork out of the oven, cover with foil and rest for 30 minutes. Griddle the flatbreads until golden.
4. Leaving the pork in its cooking juices, use two forks to shred into chunky pieces.
Divide the pork among the flatbreads. Top with the avocado and red onions then scatter the mint over the top. Spoon on the yogurt and sprinkle with paprika to season. Serve with a wedge of lemon to squeeze over.
Rind removed, each serving provides: Energy 2510kJ 595kcal
30%
Fat
Saturates
Sugars
Salt
26%
24%
15%
38%
18.6g 4.8g 14.3g 2.3g
of an adult’s reference intake. Carbohydrate 65.6g, Protein 46.8g, Fibre 4.2g, Iron 5.68mg
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--A Lazy Sunday Indulgence
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Pulled pork FAMILY FEAST --Serves: 6, plus leftovers
Preparation time: 25 minutes Cooking time: Around 6 hours
--Ingredients
1.6kg shoulder of pork (remove the rind and set aside for crackling) 2 teaspoons each salt and freshly ground black pepper 2 teaspoons each ground cinnamon and ginger 1½ tablespoons dark brown sugar To serve 1kg new potatoes 2 tablespoons olive oil, plus extra to drizzle 12 plums, halved 500g purple sprouting broccoli A knob of butter Rind removed, without crackling each serving provides: Energy 2360kJ 560kcal
29%
Fat
Saturates
Sugars
Salt
30%
34%
31%
36%
21.0g 6.8g 29.3g 2.2g
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1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the tin.
2. Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 6 hours or until tender.
3. Increase the oven to 220°C (fan 200°C), Gas Mark 7 and uncover the pork. Cook for 10 minutes. Remove from oven, cover with foil and rest for 30 minutes. Shred with two forks.
4. About 40 minutes before the pork is
ready parboil the potatoes, place them in a roasting tin, season well and drizzle with olive oil. Roast for the remaining time the pork is in the oven, first on the low temperature then on the high temperature until they’re golden. Serve the pork with potatoes, griddled plums and buttered broccoli. For those special occasions why not serve with a plum compote? Visit lovepork.co.uk for the recipe. For the crackling (optional) Place the pork 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 a hot oven for about 30 minutes until crackled. Roughly chop into small pieces to serve.
of an adult’s reference intake. Carbohydrate 54.8g, Protein 42.2g, Fibre 7.3g, Iron 5.31mg
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Chilli Con Carne Pulled Pork
A delicious delight
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(USING a slow cooker)
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Serves: 6, plus leftovers
Preparation time: 15 minutes Cooking time: 8-10 hours
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Ingredients
1.6kg pork shoulder, remove the rind 1½ teaspoons hot chilli powder 2 teaspoons each ground cumin and coriander 1 teaspoon smoked paprika 1½ teaspoons dried oregano 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 onion, chopped 1 red pepper, deseeded and chopped 400g can kidney beans 400g can chopped tomatoes 200ml hot chicken or vegetable stock To serve 6 soft small tortillas Handful of coriander leaves 12 cherry tomatoes, chopped 50g grated full fat hard cheese, eg Cheddar or Cheshire cheese 1 lime, cut into six wedges 14
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1. Put the pork on a board and open it
out. Mix together the spices, oregano and salt and pepper and rub all over the pork, massaging it in well. Roll the pork back up again (there is no need to retie the string).
2. Put the joint into the slow cooker
and add the onion, pepper, kidney beans, chopped tomatoes and stock and cook for 8-10 hours on low. Turn the joint over halfway through the cooking time.
3. Take two forks and gently pull the pork apart and shred the pieces. Lightly warm the tortillas. Mix the lettuce and cherry tomatoes together.
4. Divide the tortillas among six plates
and top each with some of the salad, the pulled pork chilli, then the cheese and coriander leaves. Serve with a lime wedge to squeeze over.
Rind removed, each serving provides: Energy 2291kJ 543kcal
28%
Fat
Saturates
Sugars
8.1g
2.8g
21%
26%
8%
46%
14.7g 5.3g
Salt
of an adult’s reference intake. Carbohydrate 47.4g, Protein 59.8g, Fibre 5.3g, Iron 5.88mg
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TASTY TIPS WITH LEFTOVERS Keep any left over pulled pork in the fridge to use in these delicious ideas for simple meals.
PULLED PORK PIZZA
Pulled pork rarebit
Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes depending on size
Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes
Coat a pizza base with a few tablespoons of barbecue sauce. Top with some pulled pork, roasted red peppers and a handful of sweetcorn. Sprinkle over some grated mozzarella cheese and a little dried oregano and place in a hot oven until the base is crispy and topping golden. Serve with a crisp green salad and coleslaw.
Preheat the grill then toast four slices of sourdough bread lightly on each side. Put 200g pulled pork in a bowl and mix together with 2 tablespoons sundried tomato paste and season with Worcestershire sauce. Top the toast slices evenly with the mixture. Separate 2 medium eggs. Add 2 tablespoons Dijon mustard to the bowl with the egg yolks and mix together then stir in 175g grated mature Cheddar cheese and season well. Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden.
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Agriculture and Horticulture Development Board AHDB Pork, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL
FOR MORE MOUTH-WATERING RECIPES VISIT LOVEPORK.CO.UK