Pulled Pork 3 Ways

Method

Step 1

Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Put the pork on a chopping board, remove the butcher’s string, pat dry with a paper towel and set aside. 

Step 2

Prepare the remaining ingredients, put the onion, carrots and celery into a large roasting tray.  

Step 3

For the marinade in a small bowl mix together the oil, vinegar, paprika, sugar and thyme. 

Step 4

Put the pork on top of the vegetables in the roasting tray, rub the marinade over the pork and sprinkle a generous amount of salt over the pork skin.  

Step 5

Cook uncovered in the oven for 35-40 minutes or until the crackling is golden brown and crispy.  

Step 6

Remove the roasting tray from the oven, cover the tray with a double layer of foil and reduce the oven temperature to 160°C,140°C Fan, Gas Mark 3. Cook for a further 4-5 hours or 6-7 hours at 140°C, 120°C Fan, Gas Mark 1. 

Step 7

Once the pork is tender and ready to shred apart with two forks, remove the foil and check the crackling is still crispy. If it’s not as crispy as you’d like, you can give it an extra blast in the oven for 10-15 minutes at 220​°C, 200​°C Fan, Gas Mark 7,to ensure it has achieved maximum crispiness!  

Step 8

For Pulled Pork Tacos –Simply add a 280g jar of tomato based spicy salsa into the shredded pork and serve in a tortilla with diced red onion, finely chopped pineapple and fresh coriander.   

Step 9

For Pulled Pork Buns –Toss the warm shredded pork in the cooking juices, serve in a toasted bun with prepared apple sauce and crackling.  

Step 10

For BBQ Pulled Pork Sliders  –Mix the warm pulled pork with 3-4 tablespoons of good quality BBQ sauce. Serve in a toasted bun with prepared coleslaw and pickles.