Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1418kj
337kcal
Pulled Pork With Paprika
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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: 20 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
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
Step 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.
Step 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.
Step 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.
Step 4
Remove the joint the oven and leave to rest, covered for 20 minutes.
Step 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.
Step 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.
Tips and Serving Suggestions
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.
Each serving provides
Based on shoulder
17%
Fat
11.5g
16%
Saturates
3.8g
19%
Sugars
2g
2%
Salt
2.13g
36%
% of an adult's Reference intake
Typical energy values per 100g:
520kJ,
124kcal,
4.2g fat,
1.4g saturates
Each serving provides:
2.2g Protein,
55.8g Carbohydrate,
0g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 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.
Step 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.
Step 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.
Step 4
Remove the joint the oven and leave to rest, covered for 20 minutes.
Step 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.
Step 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.
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