Summer is finally here! (Kinda) But we shall celebrate none the less! So here is my recipe for the perfect picnic sandwich filler! Pulled Pork. It is everywhere these days and with damn good reason. Everyone loves this stuff. Best of all, it is seriously easy to make. Maybe a little time consuming (three hours in the oven) but not overly exerting. This is one of my favourite recipes lately and one I shall not be forgetting any time soon.
The reason it takes so long to cook is because the shoulder is quite a tough cut of meat. It has done a lot of work in the life of the pig holding up that fat front half. As such it is full of marbling and fat. But as always that just means more flavour when you cook it low and slow for all the fat to melt away and make your pork a thing of delectable beauty.
2 Celery Stalks
3 Red Onions
3 Cloves of Garlic
1 Large (4″ piece) piece of Ginger
1 Pork shoulder
2 tbs fennel seeds
2 tbs Paprika
2 tbs Sugar
1 tbs Cinnamon
4 tbs Ketchup
2 tbs HP Sauce (or brown sauce or ketchup if you don’t like either of those)
1 tbs Lea and Perrins sauce
1 tbs Honey
1 tbs Sugar
-First preheat your oven to 160º C
-Roughly chop up the carrots, celery, onions, garlic and ginger.
-Get a large pot onto a high heat. Add in a few tablespoons of sunflower oil and a good pinch of salt and pepper.
-Start to fry off all the veg in the oil.
-While that is cooking. Rub the sugar, fennel seeds, paprika and cinnamon into the pork meat.
-Once the vegetables are starting to brown you can go in with the pork along with any excess rub.
-The last thing is the cider and the water. Once they are in, put a lid on the pot and place it in the oven for three hours.
-When the pork is done, remove it from the pot. Using two forks separate the flesh from the bone. Any large canine pets will come in handy when it comes to the disposal of said bone.
-Next it’s time to whip up this nifty little bbq sauce to go with it. It’s so simple.
-Just put all of the ingredients into a pot (in order) and heat it through on a medium heat.
-A cool little tip here would be to add in a spoonful of the pork cooking liquid, veg and all. The flavour you get from it will be incredible I promise you!
-Now you just have to figure out if you are going to have it in a sandwich or on a salad or in tacos or just on it’s own,… straight out of the bowl,… on the floor of your kitchen,… crying out of happiness.