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Sticky pulled pork

Sticky pulled pork

By Nathan Kim
20’ Prep time
240’ Cook time
260’ Total time
358 Calories
6 Serving

Summary

Tender strands of slow-cooked pork coated in a deliciously tangy spiced sauce. martha collison's pulled pork can be served in soft, brioche buns, as the filling for tacos, layer in burgers or paired with oozy macaroni cheese. angela hartnett serves this recipe with a shredded quick-pickled salad for nick grimshaw and guest chris o'dowd on episode 4, season 7 of dish, the waitrose podcast. to start, nick serves nikka days blended whisky on the rocks with keogh’s atlantic sea salt and sweet irish vinegar crisps, then the meal is paired with calmel & joseph organic pinot noir. discover all recipes prepared by angela hartnett on the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
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Step by Step

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Step 1

The day before you cook the pork, prepare the rub. Mix together the spices, salt and sugar in a small bowl.
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Step 2

Remove any fat or skin from the outside of the pork and discard (or save the skin to make crackling). Place into a large bowl, sprinkle over the rub and, using your hands, massage into the meat. Once coated, cover and chill overnight to allow the flavours to soak in. If you are in a rush, skip the marinating and rub the meat immediately before cooking, but the flavours won’t be so intense.
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Step 3

Preheat the oven to 160°C, gas mark 3. Transfer the pork to a large casserole dish (cast iron if possible) with a lid and sprinkle over any rub that didn’t stick to the meat. Add the garlic and ginger, then pour over the pineapple juice and 250ml cold water. The liquid should come roughly ¾ up the side of the pork – add a little more if it doesn’t.
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Step 4

Cover with the lid and cook for 4 hours, checking every hour or so to monitor the liquid levels. Once the pork is ready, it should be tender and soft, with the liquid reduced to a thick, glossy sauce. If it isn’t, transfer the juices to a large saucepan and boil until it is. Using 2 forks, shred the pork and mix with the sauce until well coated. Serve immediately, or allow to cool to room temperature and chill for up to 2 days. It’s also tasty cold. Delicious as part of a summer buffet or spooned into rolls with salad or slaw.

Ingredient

  • Garlic
    Garlic
    2
  • Ground cinnamon
    Ground cinnamon
    1 tsp
  • Pineapple juice
    Pineapple juice
    500 mls
  • Fresh root ginger
    Fresh root ginger
    20 grams
  • Cayenne pepper
    Cayenne pepper
    1 tsp
  • Dark brown soft sugar
    Dark brown soft sugar
    1 tbsp
  • Boneless pork shoulder joint
    Boneless pork shoulder joint
    1 kilos
  • Sea salt flakes
    Sea salt flakes
    1 tbsp
  • Paprika
    Paprika
    2 tsp

Nutrition Facts

View nutrition facts
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