RECIPES FOR PULLED PORK IN OVEN RECIPES
PULLED PORK RECIPE | JAMIE OLIVER RECIPES
A smoky American classic, teamed with my fresher take on the traditional coleslaw recipe.
Total Time 6 hours 25 minutes
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to full whack.
- Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
- Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
- Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
- Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
- To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
- Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
- Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
- Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.
Nutrition Facts : Calories 817 calories, FatContent 56.7 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 66 g protein, CarbohydrateContent 10.1 g carbohydrate, SugarContent 9.2 g sugar, SodiumContent 1.28 g salt, FiberContent 2.4 g fibre
PULLED PORK RECIPES - BBC GOOD FOOD
Discover our mouthwatering pulled pork dishes using slow-cooked, shredded pork shoulder. Serve in a BBQ sandwich, spicy tacos or smothered in a sticky glaze.
Provided by Good Food team
Number Of Ingredients 1
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I use to get up early in the morning to put this in the oven then thought, why don't I just put it in before I go to bed? I tried it and it worked great although when you wake up during the night you wonder what you are smelling! I love the crispyness of the pork on top and the tenderness underneath that.
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- After it is done, you can shred it with a fork while it is warm. If you prefer, take the leftover sauce and toss it with the pork. Serve some extra BBQ sauce/vinegar 'mop' on the side for people to add their own. I serve this on large buns with coleslaw but you can do whatever you like with it! Also makes great nachos for the leftovers! Enjoy!
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I use to get up early in the morning to put this in the oven then thought, why don't I just put it in before I go to bed? I tried it and it worked great although when you wake up during the night you wonder what you are smelling! I love the crispyness of the pork on top and the tenderness underneath that.
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From justapinch.com
Reviews 5
Category Pork
From justapinch.com
Reviews 5
Category Pork
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