Who doesn’t love soft, juicy, slow roasted pulled pork? This recipe from Jamie Oliver is a guaranteed crowd pleaser! A long cook but well worth the wait.
Jamie has done quite a few variations on his slow roasted pulled pork including:
All of them look, smell and taste fantastic but for a family Sunday lunch, I like this one. The slow cooker version is a great idea for a garden party. Just set it going the night before and it cooks while you sleep. No mess, no stress, the prefect kind of preparation.
Left over pulled pork can be used in so many ways, but a favourite of mine is a good old sandwich. Not that there is much leftover when my boys plus wives and grandchildren turn up for Sunday lunch.
Don’t forget to use the roasting pan juices to make a great sauce. Strain into a pan, remove any excess fat, return the onions and reduce to a sticky sauce.
Slow Roasted Pulled Pork
- 2 kg Pork shoulder
- 2 Red onions halved
- 2 Carrots halved lengthways
- 2 Celery sticks halved
- 1 bulb Garlic skin on broken into cloves
- 6-8 Bay leaves
- Sea salt
- 600 ml Water
- 1 tbsp Herbs de Provence
- Preheat the oven to 220°C/Fan 200°C/Gas 7.
- Score the pork rind with a small very sharp knife, making cuts about 1cm apart through the skin into the fat, but not so deep that you cut into the meat.
- Rub the salt into the scores, pulling the skin apart a little if needed.
- Brush any excess salt off the surface, turn it over and season the underside of the meat with a few pinches of salt and pepper.
- Place the pork, skin side up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin has started to puff up and you can see it turning into crackling.
- Turn the heat down to 170°C/Fan 150°C/Gas 3, cover the pork snugly with a double layer of foil, return to the oven and roast for a further 4½ hours.
- Take out of the oven, take the foil off and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to achopping board.
- Add all the veg, garlic, bay leaves and herbs to the tray and stir them into the fat. Place the pork back on top of everything and return to the stove without the foil to roast for another hour. By this time the meat should be meltingly soft and tender.
- Remove from the oven and leave to rest covered with the foil.
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Jamie Oliver