Tom pulls no punches ...

Undated Handout Photo of TOM KERRIDGE. See PA Feature FOOD Pulled Pork. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Pulled Pork.
Undated Handout Photo of TOM KERRIDGE. See PA Feature FOOD Pulled Pork. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Pulled Pork.
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Affordable, tasty and versatile, it’s no wonder our appetite for pulled pork shows no sign of waning.

Everywhere you look, the American barbecue classic will be on the menu.

Indeed, you can order it in a soft bun at a Beefeater restaurant, liven up your picnics with a packet of Waitrose Pulled Pork Sausage Rolls, or slurp on New Covent Garden Tennessee Pulled Pork and Bean soup at lunchtime.

While our craving for this flaky delight is well catered for, affable TV chef Tom Kerridge thinks it’s a doddle to recreate at home too.

Cooked over a low temperature for a long time, there’s limited faff required, and the slow cook time means you can get away with using a cheap cut like shoulder.

“A dish like pulled pork really could be the answer for busy families who still want to enjoy a Sunday meal together,” says Kerridge, who is behind Love Pork’s new pulled pork campaign.

“All you need to do is apply a rub to the pork, stick it in the oven and then go enjoy your Sunday, while the oven does all the hard work. “

Here is a recipe from Tom that will help you create the perfect pulled pork.

Ingredients

1.5kg pork shoulder

1L chicken stock

To make the spice rub, mix together

50g table salt

75g muscovado sugar

1tbsp dried sage

1tbsp English mustard powder

1tsp dried thyme

1tbsp cracked black pepper

1tbsp cumin seeds, toasted

3 star anise, toasted and crushed

1tsp garlic powder

Method

lLay the pork shoulder in a roasting dish and with a sharp knife, score 10 or so deep holes into the flesh. Rub the combined spice mix all over the meat and into the grooves you’ve made, making sure the mix is fully rubbed in. Wrap the joint completely in cling film and place in the fridge overnight.

lThe following day, remove

the pork from the fridge and take off the cling film. Place in a casserole dish and pour over the chicken stock. Cover with a lid and place into a pre-heated oven at 150C for five-six hours - at the four-hour mark, remove the lid for a crispy crust.

lOnce cooked, remove from the oven and leave to rest for half hour or so before pulling the meat apart with a fork.