Pulled Pork Recipe

Pulled Pork Recipe

By Julie Published: April 7, 2013

• Makes: 6-8 Servings
• Prep: 10 mins
• Cook: 8 hrs 0 min
• Ready In: 18 hrs 10 mins

This is a delicious, tender and melt in the mouth slow roast. Perfect in a roll with some apple sauce and crackling, or with pitta bread, coleslaw and salad.

Ingredients

• 1 large joint Pork Shoulder Or Hand with bone, ask the butcher to score the skin for some nice crispy crackling
• For The Marinade
• 2 tbsp Honey or sugar
• 2 tbsp Worcestershire Sauce
• 2 tsp Smoked Paprika
• 2 tbsp Olive Oil
• 1 whole bulb Garlic crushed roughly
• 1 large handful Fresh Thyme
• 1 large handful Fresh Rosemary
• 1/2 tsp Salt
• Pepper
• 330 ml bottle Pale Ale

Instructions

1. Put all of the marinade ingredients in a large freezer bag, then add the meat and leave to marinade overnight.
   
2. To cook - preheat the oven to about 220. Place all of the ingredients (meat skin side up preferably) in a baking tray, cook on high for about 20 mins. Then reduce to 120c and cover your baking tray with tin foil and slow cook for about 8 hours - the meat should fall from the bone nicely when cooked through. You can always add a little hot water if the sauce runs dry during cooked, or baste with the sauce every couple of hours.
   

• Cuisine: American
• Course: Main
• Skill Level: Moderate