Tom Kerridge's perfect pulled pork recipe
A cracking recipe for Tom Kerridge's perfect pulled pork.
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, off the bone
- 1 l chicken stock
- 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
Details
- Cuisine: American
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 360 mins
- Serves: 8
Step-by-step
- Combine all of the dried mix spice rub ingredients.
- Lay the pork shoulder in a roasting dish. With a sharp knife, score 10 or so deep cuts into the flesh.
- Rub the spice mix all over and into the grooves, making sure that the mix is fully rubbed in.
- Wrap the joint completely in cling film and place in the fridge overnight.
- The following day, preheat the oven to 150°C/300°F/gas mark 2. Remove the pork from the fridge and take off the cling film. Place into a casserole dish and pour in the chicken stock.
- Cover with a lid and place into the pre-heated oven for 5-6 hours.
- Two hours before end of cooking time, remove the lid. This will give you a lovely crispy crust.
- 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. Main image: hlphoto/Shutterstock.
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