Simple Pulled Pork With Potato Wedges
- 1.6kg pork shoulder (skin removed if you wish)
For the rub:
- 1 tablespoon dried herbs, either thyme or oregano
- 2 tablespoons dark brown sugar
- 1 teaspoon each of salt and freshly ground black pepper
- 2 large sweet potatoes, cut into wedges
- 2 tablespoons olive oil
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. Remove the string, unroll the pork.
In a small bowl mix together the rub ingredients and spread generously over the pork. Re-roll the pork (there is no need to retie the string).
Cook for 30 minutes until brown. Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Pour 300ml hot water into the foil and wrap the foil over the top. Cook slow and low for at least 5 hours until tender.
Around 15 minutes before the end of the cooking time, put the sweet potato wedges into a roasting tin and add 1 tablespoon olive oil. Season well and toss. Transfer to the oven on the shelf below the pork.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and return to the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. The joint will be a delicious deep brown colour.
For the sweet potatoes, roast at the same temperature, then once you’ve taken the pork out to rest, reduce the heat to 150°C, 130°C Fan, Gas Mark 2 and continue to cook for a further 20-30 minutes until tender.
Remove the pork from the and use two forks to shred the pork into chunky pieces. Serve with the potato wedges and simple green salad.