Sweet 'n' Smoky Pulled Pork

Tips and Serving Suggestions

Oven Method: If preferred, cook the joint low and slow in the oven. Follow method 1 and 2.  Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Heat the oil in a large frying pan and brown the joint all over.  Transfer to a medium-sized, foil-lined roasting tin or ovenproof casserole dish. Pour the apple juice around the joint.  Cover tightly with extra foil or the casserole lid and cook in the oven for about 5 hours or until tender.   Remove the joint from the oven (reserve the meat juices in the roasting tray), transfer to a large plate, cover and rest 20 minutes.  Blend the cornflour with 1 tablespoon of cold water and the remaining spice mix to the hot meat juices in the roasting tin, stir until thickened. Transfer the pork to a chopping board  and `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork, return the pork to the sauce and use as required. A pork shoulder joint isn’t just a wallet-friendly cut but a tasty one too, and it provides more than enough for a second family meal. Check out our leftover pulled pork recipes collection to help your cooking go that little bit further. *Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices.