Pulled Pork With Paprika Pulled Pork With Paprika

Pulled Pork With Paprika

Pulled pork should be cooked low and slow Here’s a simple, yet delicious recipe to get you going if you’ve never cooked it before.

Prep Time

Prep Time
20 minutes

Cooking Time

cooking time
6 hours

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

Ingredients

  • 1.6kg joint boneless pork shoulder, rind and skin removed
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dark brown sugar
  • 1 tablespoon smoked paprika

Method

1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.

2

Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. On a clean chopping board unroll the pork, pat dry with kitchen paper and place in the tin.

3

In a small bowl mix together the seasonings. Massage half the mix  all over the pork. Keep the other half for later. Roll the pork up again (there is no need to re-tie the string). Cover with foil and cook for about 5 hours or until tender.

4

Remove the joint the oven and leave to rest, covered for 20 minutes.

5

Transfer the pork to a chopping board, `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.

 

 

6

Add the remaining season mix and stir well.  Serve as a topping for jacket potatoes or with crusty rolls or flatbreads and coleslaw, with a side of potato wedges or corn on the cob.

Additional Information

Slow Cooker Method

Put the joint on a chopping board. Unroll the pork, pat dry with kitchen paper. In a small bowl mix together the seasonings. Massage half the mix all over the pork. Keep the other half for later. Roll up the pork  (there is no need to re-tie the string) and transfer to the slow cooker. Cover and cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to your manufacturer's handbook. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.  Add the reserved seasoning and stir well.  Serve as a topping for jacket potatoes or with crusty rolls or flatbreads and coleslaw, with a side of potato wedges or corn on the cob.