Pulled Pork with Cinnamon and Ginger
- 1.6kg pork shoulder joint
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 4 teaspoons dark brown sugar
- 1kg new potatoes
- 2 tablespoons olive oil, plus extra to drizzle
- 12 plums, halved
- 30g butter
- 400g caster sugar
- 500g purple sprouting broccoli
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the pork joint and place in the roasting tin.
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 re-tie the string). Roast in the oven for 30 minutes until brown Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Pour 300ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for at least 5 or until tender.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7 and uncover the pork. Return to the oven for 10 minutes until crisp. Remove from the oven, cover with foil and rest for 30 minutes. Shred or `pull' the pork joint apart with two forks.
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.
Place the butter and sugar in a large pan and stir over a gentle heat until it caramelises. Add the plums to the pan and gently cook for 5 minutes each side.Meanwhile, steam the purple sprouting broccoli for 6 minutes.
Serve the pork with the plums and broccoli.
For good crackling (optional)
Place the 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 the crackling into small pieces to serve.