Ages ago, I blogged about some pulled pork I made, using the dry rub from this recipe. It was so fingerlicking good that I’ve been looking for an excuse to make it again. Then I decided that you really don’t need a special occasion to mix up smoked paprika, sugar, salt, garlic and mustard, massage it into pork, slow roast it in the oven for 6 hours and then pull it to shreds with a couple of forks. No sir. So we had it for dinner yesterday.
And then, since I’m a good wife, I gave Ross the leftovers for breakfast, in a roll with a fried egg plonked on top. I broke the yolk so it dribbled down into the pork. Ross was a happy happy fellow.
Because I just can’t stick to recipes as they were written, I made the pulled pork as follows:
- 1 kg pork shoulder joint. Make it one with a good amount of skin and fat on it.
- 1 tbsp smoked paprika
- 1 - 2 tsp garlic granules
- 1 - 2 tsp sugar - I used golden caster sugar
- 1 tsp English mustard powder
- 1 tsp sea salt
- The night before you want to serve this, prepare the meat. Combine all the ingredients for the dry rub and spread it over the meat. Pack it into any slits and creases there might be in the meat, rub it into the skin, generally massage that bad boy with the dry rub. Give it a really good coating, then put it in a dish and cover with foil. Put it back in the fridge and leave it overnight.
- To cook, preheat your oven to 150C and, if you didn't use one already, transfer the pork to an ovenproof dish. Keep it covered with the foil and roast long and low for at least 6 hours, no oil needed.
- Check it occasionally, turn the meat if you feel it needs it, and remove the foil for the final hour or so of cooking. You'll find the joint is swimming in meat juices and fat - do not, I repeat, do not drain this off.
- After 6 or so hours, the pork should be so cooked and soft that it will be easy to pull apart. Take two forks, use one to keep the pork steady, and the other to shred the meat. Do this in the meat juices to keep it succulent and moist.
- You'll probably have a big chunk of pork skin lolling around in the dish. Don't shred this. Shredded meat, GOOD. Shredded fatty skin, BAD. If you are so inclined you could make this into crackling by turning the oven right up, and putting the skin back in for a while. Otherwise, discard.
- I took inspiration from the original pulled pork recipe and served it in homemade rolls with homemade coleslaw on the side. The next morning we had the leftover meat for breakfast with a fried egg. Scrum-diddly-umptious.