Pulled Pork is a revered dish among the hipster foodie community; so much so that this indulgent treat has an almost mystical quality. In fact it’s like a religion, with strict and painstaking cooking protocols such that my hassle-free recipe could well be blasphemy…
…the secret is to fully submerge the pork chunks in stock then slow-cook this hard-working shoulder joint for two-and-a-half hours for blissfully tender and succulent flakes of meat.
I discovered this simple recipe while short on prep-time for the family meal and up-against the ‘use by’ date for the joint. I feared the worst, as a pulled pork first-timer and because the meat was supermarket-bought but it tasted better than anything from a hipster food truck – honest!
While many pulled pork recipes call for an alchemy of ‘special rubs of this…’ and ‘special brines of that…’ my super quick method is enough to create this magical dish.
With just two ingredients and three easy steps, you get all the heavenly results without the complexity and none of the hassle!
Pair with Mac ‘n’ Cheese for a truly indulgent meal… enjoy x
Prep time: 5 minutes
Cooking time: 2.5 hours
- 1kg pork shoulder joint
- 500ml vegetable or beef stock (one that’s compatible with your diet)
- Trim all fat from the joint and cut it into large chunks
- Make 500ml of vegetable or beef stock and, along with the pork, add it to a casserole dish ensuring the meat is covered (add more stock if required); tightly cover with foil and cook at 180C fan / 160C / gas mark 4 on the middle shelf for 2.5 hours (check a couple of times during cooking and add more stock if required)
- Drain the meat then shred with two forks and eat immediately
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