This is a great recipe for classic pulled pork. This is tasty slow cooked dish is pairing up the tender pork with some sweet rub, smokey paprika and tangy apple. It is a perfect dish for sharing with friends and family.

Free Range Pork

The pork in our shop comes from highly regarded Blythburgh Free Range Pork. A traditional lifestyle makes for brilliant taste and texture. Because it grows at a much slower, more natural rate  our pork acquires a traditional flavour and succulence.

Blythburgh pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in sandy Suffolk soil and playing with their peers. They have shelter when they need it, in the form of large airy tented barns in each paddock with plenty of bedding straw.  This extra space and activity not only ensures a vastly improved standard of living and welfare, but also results in the pigs growing at a slower rate, for the simple reason that they are burning off more calories than a pig enclosed in a concrete pen for all of it’s life.

You can see more about our pork and suppliers here >>

This is an easy dish to make, taking about 20 minutes to prepare followed by a long slow cook to released all the flavour. Ingredients below will feed six people.

Ingredients For Pulled Pork

1x 1.6kg boneless pork shoulder joint, (rind and skin removed) from Morley Butchers
2 teaspoons sea salt
1 teaspoon ground black pepper
2 tablespoons dark brown muscovado sugar or similar
1 tablespoon smoked paprika
1 tablespoon oil
100ml apple juice
1 tablespoon cornflour

Pulled Pork Cooking Method

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2 Place the pork on a board, snip the string and unroll. Pat it dry with some kitchen roll.

Mix the sugar and seasonings together. Feel free to customise the mix – try adding some extra heat with chili flakes. Rub half of it thoroughly over the pork. Keep the other half for later. Roll the pork back up (there is no need to re-tie the string).

Heat the oil in a large frying pan, and brown the pork on all sides. Transfer to a medium-sized, foil-lined roasting tin or ovenproof casserole dish, rub on any remaining seasoning. Pour the apple juice around the joint.  Cover tightly with extra foil or the casserole lid and cook in the oven for about 5 hours or until tender when the eat flakes easily.

Remove the joint from the oven (reserve the meat juices in the roasting tray), transfer to a large plate, cover and rest 20 minutes.  Blend the cornflour with 1 tablespoon of cold water and the remaining spice mix to the hot meat juices in the roasting tin, stir until thickened.

Transfer the pork to a chopping board  and `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork, return the pork to the sauce until you are ready to serve

Alternatively you can cook in a slow cooker. Follow the steps as above then pace the joint inside, pour in the apple juice and cover with the lid. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker until tender and ready to pull apart. Remove the pork from the slow cooker as with the oven version wrap in foil and leave to rest for 20 minutes.

While the pork is resting, blend the cornflour with 1 tablespoon cold water. Add to the sauce in the slow cooker along with the remaining seasoning mix. Cook on HIGH for 20 minutes, or until thickened slightly.

Unwrap the meat and `pull’ the cooked pork apart by securing with a fork and shred with a second fork. Return the pulled pork to the sauce in the slow cooker and stir well.

Serve in bread rolls or flatbreads with coleslaw, potato wedges and corn on the cob (or however you like).

This pulled pork recipe and image are from the Love Pork website give them a visit for more tasty recipes.