Tom Kerridge's Perfect Pulled Pork Recipe
Tom Kerridge is know for his wholesome, tasty take on cooking, and his pulled pork recipe is no different. Ideally, you'll need to prepare the pork the day before, but trust us, it's worth it for delicious flavour.
- 1.5kg pork shoulder joint
- 1 litre hot chicken stock
For the spice rub
- 50g table salt
- 75g muscovado sugar
- 1 tablespoon dried sage
- 1 tablespoon English mustard powder
- 1 tablespoon dried thyme
- 1 tablespoon cracked black pepper
- 1 tablespoon cumin seeds, toasted
- 3 star anise, toasted and crushed
- 1 teaspoon garlic powder
Gather the dried mix and combine them together to make the rub.
Place the pork shoulder in a roasting dish and score it all over with 10 deep holes.
Now it’s the fun part! Rub the spice mix into the joint and ensure it gets into the grooves. Use all you can and make sure it is rubbed in well.
Get some cling film, wrap it over the joint and place it in the fridge overnight.
After a day of marinating, preheat the oven to 150°C, 130°C, Fan, Gas Mark 2 . Take the pork from the fridge, place in a casserole dish and add chicken stock.
Cover and place into oven for 5-6 hours.
Wait until two hours before the end of the cooking time and remove the lid. This is to allow for a nice, tasty crust to form.
After cooking, rest for 30 minutes before pulling it apart with a fork and serve with accompaniments of your choice.