Tom Kerridge's perfect pulled pork recipe

Tom Kerridge's perfect pulled pork recipe

A cracking pulled pork recipe from Tom Kerridge.

You need to prepare the pork the day before to give the spice rub time to infuse into the meat.

Ingredients

  • 1.5 kg pork shoulder
  • 1 l chicken stock
  • 3.3 lbs pork shoulder
  • 1.8 pints chicken stock
  • 3.3 lbs pork shoulder
  • 4.2 cups chicken stock
For the spice rub
  • 50 g table salt
  • 75 g muscovado sugar
  • 1 tbsp dried sage
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tbsp cracked black pepper
  • 1 tbsp cumin seeds, toasted
  • 3 star anise, toasted and crushed
  • 1 tsp garlic powder
  • 1.8 oz table salt
  • 2.6 oz muscovado sugar
  • 1 tbsp dried sage
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tbsp cracked black pepper
  • 1 tbsp cumin seeds, toasted
  • 3 star anise, toasted and crushed
  • 1 tsp garlic powder
  • 1.8 oz table salt
  • 2.6 oz muscovado sugar
  • 1 tbsp dried sage
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tbsp cracked black pepper
  • 1 tbsp cumin seeds, toasted
  • 3 star anise, toasted and crushed
  • 1 tsp garlic powder

Details

  • Cuisine: American
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 360 mins
  • Serves: 8

Step-by-step

  1. Combine all of the dried mix spice rub ingredients.
  2. Lay the pork shoulder in a roasting dish. With a sharp knife, score 10 or so deep holes into the flesh.
  3. Rub the spice mix all over and into the grooves, making sure that the mix is fully rubbed in.
  4. Wrap the joint completely in cling film and place in the fridge overnight.
  5. The following day, preheat the oven to 150C. Remove the pork from the fridge and take off the cling film. Place into a casserole dish and pour in the chicken stock.
  6. Cover with a lid and place into the pre-heated oven for 5-6 hours.
  7. Two hours before end of cooking time, remove the lid. This will give you a lovely crispy crust.
  8. Once cooked, remove from the oven and leave to rest for half hour or so before pulling the meat.

This recipe was devised for www.lovepork.co.uk

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