Pulled Pork With Cinnamon And Ginger
- 1.6kg (3lb 8oz) shoulder of pork
- (2tsp) salt
- (2tsp) freshly ground black pepper
- (2tsp) ground cinnamon
- (2tsp) ground ginger
- (1 1/2 tbsp) dark brown sugar
- 1kg (2lb 4oz) new potatoes
- (2tbsp) olive oil, plus extra to drizzle
- 12 plums, halved
- 500g (1lb 2oz) purple sprouting broccoli
Preheat your oven to 220°C (fan 200°C), 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 retie the string). Put it in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (1/2 pint) 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 to 220°C (fan 200°C), Gas Mark 7 and uncover the pork. Cook for 10 minutes then put it back in the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. Shred 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.
For the 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.