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pulled
DAYSEASY-DOES-IT DELICIOUS FOOD
FOR LAZYrecipespork
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Pulled pork has taken the nation by storm, but did you know how easy it is to cook at home? Whether you’re having a fun family meal or a catch-up with friends, this delicious sticky‑fingered feast is great for sharing. For best results, start with a simple rub on a pork shoulder joint and cook with zero effort for around six hours.
CREATE SIMPLE, DELICIOUS AND IRRESISTIBLE SLOW COOKED PORK IN A FEW EASY STEPS.
IT’S ABOUT QUALITY ASSURANCE Responsible production standards are observed throughout the supply chain.IT’S ABOUT PEACE OF MIND Red Tractor pig farms are inspected at least five times a year.
IT’S ABOUT TRACEABILITY All Red Tractor pork can be traced back to Red Tractor farms.
IT’S ABOUT COUNTRY OF ORIGIN The flag in the logo gives a clear indication of country of origin.
*RED TRACTOR IS ONE OF A NUMBER OF ASSURANCE SCHEMES AVAILABLE TO INFORM CONSUMER CHOICE.
ABOUT THE RED TRACTOR* SCHEME
BUY A Pork shoulder JOINT for perfect pulled pork
For more information about the Red Tractor scheme, go to lovepork.co.uk/red-tractor-pork
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RUB the joint with herbs and spices for extra flavour
COOK low and slow for around 6 hours
PULL with two forks for beautiful tender pulled pork
Serves: 6, plus leftoversPreparation time: 15 minutesCooking time: Around 6 hours
Ingredients1.6kg (3lb 8oz) shoulder of pork (remove the rind/ skin if you wish)The rub 1tbsp dried herbs, either thyme or oregano2tbsp dark brown sugar1tsp each of salt and freshly ground black pepper To serve 2 large sweet potatoes, cut into wedges2tbsp olive oilGreen salad
1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Remove the string, unroll the pork. Mix the rub ingredients in a bowl and rub over the pork. Roll the pork back up again (there is no need to retie the string).
2. Cook for 30 minutes so the pork browns beautifully. Then reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (½ pint) hot water into the foil, then wrap the foil over the top. Cook slow and low for around 6 hours or until tender.
3. Around 15 minutes before the end of the cooking time, put the sweet potato wedges into a roasting tin and add 1tbsp olive oil. Season well and toss. Put in the oven on the shelf below the pork.
4. Increase the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork then put it back in the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. The joint will be a delicious deep brown colour.
5. For the sweet potatoes, roast at the higher temperature for 10 minutes, then once you’ve taken the pork out to rest, reduce the heat to 150°C (fan 130°C), Gas Mark 2 and continue to cook for a further 20‑30 minutes until tender.
6. Leaving the pork in its cooking juices, use two forks to shred the pork into chunky pieces. Serve with the potato wedges and a simple green salad.
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Delicious- cooked slow
and low
Rind removed, each serving provides:
Saturates SaltFat SugarsEnergy3.1g 1.2g12.2g 10.0g1293kJ
308kcal
15% 20%17% 10%15%of an adult’s reference intake.Carbohydrate 15.4g, Protein 35.4g, Fibre 0.8g, Iron 2.56mg
Simple Pulled pork
Serves: 6, plus leftoversPreparation time: 20 minutesCooking time: Around 6 hours
Ingredients1.6kg (3lb 8oz) shoulder of pork (remove the rind/skin if you wish) 2tsp sea salt2tbsp dark brown sugar1tbsp smoked paprika2tbsp American mustard6 rolls Coleslaw
1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Remove the string, unroll the pork, and place it in the tin.
2. Mix the salt, sugar, paprika and mustard. Rub half the mix all over the pork. Keep the other half for later. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully.
3. Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Put it back into the oven and let it cook for around 6 hours.
4. For the last 30 minutes of cooking, transfer the pork to the barbecue, in the foil.
5. Remove from the barbecue, pull the meat apart with two forks and stir in the rest of the rub mix.
Fill the rolls with the pork and coleslaw and serve immediately.
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---Rind removed, each serving provides:
Saturates SaltFat SugarsEnergy3.0g 3.4g11.1g 8.9g1651kJ
394kcal
15% 56%15% 9%20%of an adult’s reference intake.Carbohydrate 35.7g, Protein 40.3g, Fibre 1.3g, Iron 3.06mg
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Perfect for lazy alfresco
dining
BBQ PULLED
PORK ROLLS
Serves: 6Preparation time: 20 minutesCooking time: Around 6 hours
Ingredients1.6 kg (3lb 8oz) shoulder of pork (remove the rind/skin if you wish) 4x15mlsp (4tbsp) Thai red curry paste6x15mlsp (6tbsp) coconut cream2x5mlsp (2tsp) Thai fish sauce1 stalk lemon grass, finely chopped2 kaffir lime leaves, torn into pieces
For the Asian Slaw:Finely grated zest and juice 2 limes2x5mlsp (2tsp) freshly grated ginger1 red chilli, seeded and chopped1x5mlsp (1tsp) light brown sugar2 large carrots, peeled and grated8 radishes, thinly sliced4 spring onions, thinly sliced1 cucumber, seeds removed and cut into thin strips4x15mlsp (4tbsp) freshly chopped coriander1x15mlsp (1tbsp) toasted peanuts, roughly chopped
1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork and place in the tin.
2. Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix all over the pork and keep the rest for later. Fold the pork back up. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
3. Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender. And relax.
4. Turn up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes. Remove the lime leaves.
5. While the pork is taking it easy, make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.
6. Shred (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix.
Serve the pork with the slaw for an easy Thai feast.
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AN EXOTIC SENSATION
Rind removed, each serving provides:
Saturates SaltFat SugarsEnergy8.4g 1.3g20.5g 7.8g1940kJ
462kcal
42% 21%29% 8%23%of an adult’s reference intake.Carbohydrate 8.6g, Protein 29.3g, Fibre 1.9g, Iron 5.07mg
THAI PULLED PORK WITH ASIAN SLAW
Serves: 6, plus leftoversPreparation time: 20 minutesCooking time: Around 6 hours
Ingredients1.6kg (3lb 8oz) shoulder of pork, remove the rind 1tbsp paprika1tbsp ground cumin2tbsp dark muscovado sugar100ml (3½fl oz) passata1tsp each salt and freshly ground black pepper
To serve: 6 flatbreads2 avocados, halved, stoned and sliced1 small red onion, sliced finelySmall handful of torn mint leavesYogurtPaprika, to season1 lemon, cut into six wedges
1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the tin.
2. Mix together the paprika, ground cumin, sugar, passata and seasoning. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 200ml (7fl oz) hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 6 hours or until tender.
3. Take the pork out of the oven, cover with foil and rest for 30 minutes. Griddle the flatbreads until golden.
4. Leaving the pork in its cooking juices, use two forks to shred into chunky pieces.
Divide the pork among the flatbreads. Top with the avocado and red onions then scatter the mint over the top. Spoon on the yogurt and sprinkle with paprika to season. Serve with a wedge of lemon to squeeze over.
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An easy, sticky
fingered feast
Rind removed, each serving provides:
Saturates SaltFat SugarsEnergy4.8g 2.3g18.6g 14.3g2510kJ
595kcal
24% 38%26% 15%30%of an adult’s reference intake.Carbohydrate 65.6g, Protein 46.8g, Fibre 4.2g, Iron 5.68mg
Pulled pork middle eastern
flatbreads
Rind removed, without crackling each serving provides:
Saturates SaltFat SugarsEnergy6.8g 2.2g21.0g 29.3g2360kJ
560kcal
34% 36%30% 31%29%of an adult’s reference intake.Carbohydrate 54.8g, Protein 42.2g, Fibre 7.3g, Iron 5.31mg
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A Lazy Sunday
Indulgence
1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the tin.
2. Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (½ pint) hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 6 hours or until tender.
3. Increase the oven to 220°C (fan 200°C), Gas Mark 7 and uncover the pork. Cook for 10 minutes. Remove from oven, cover with foil and rest for 30 minutes. Shred with two forks.
4. About 40 minutes before the pork is ready parboil the potatoes, place them in a roasting tin, season well and drizzle with olive oil. Roast for the remaining time the pork is in the oven, first on the low temperature then on the high temperature until they’re golden.
Serve the pork with potatoes, griddled plums and buttered broccoli.
For those special occasions why not serve with a plum compote? Visit lovepork.co.uk for the recipe.
For the crackling (optional) Place the pork rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and salt. Cook in a hot oven for about 30 minutes until crackled. Roughly chop into small pieces to serve.
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Serves: 6, plus leftoversPreparation time: 25 minutesCooking time: Around 6 hours
Ingredients1.6kg (3lb 8oz) shoulder of pork (remove the rind and set aside for crackling) 2tsp each salt and freshly ground black pepper2tsp each ground cinnamon and ginger1½tbsp dark brown sugarTo serve 1kg (2lb 4oz) new potatoes 2tbsp olive oil, plus extra to drizzle12 plums, halved500g (1lb 2oz) purple sprouting broccoliA knob of butter
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Pulled pork FAMILY FEAST
Serves: 6, plus leftoversPreparation time: 15 minutesCooking time: 8‑10 hours
Ingredients1.6kg (3lb 8oz) pork shoulder, remove the rind 1½tsp hot chilli powder 2tsp each ground cumin and coriander1tsp smoked paprika 1½tsp dried oregano1tsp salt 1tsp freshly ground black pepper 1 onion, chopped1 red pepper, chopped400g can kidney beans400g can chopped tomatoes200ml (7fl oz) hot chicken or vegetable stockTo serve 6 soft small tortillasHandful of coriander leaves 12 cherry tomatoes, chopped50g grated full fat hard cheese, eg Cheddar or Cheshire cheese1 lime, cut into six wedges
1. Put the pork on a board and open it out. Mix together the spices, oregano and salt and pepper and rub all over the pork, massaging it in well. Roll the pork back up again (there is no need to retie the string).
2. Put the joint into the slow cooker and add the onion, pepper, kidney beans, chopped tomatoes and stock and cook for 8‑10 hours on low. Turn the joint over halfway through the cooking time.
3. Take two forks and gently pull the pork apart and shred the pieces. Lightly warm the tortillas. Mix the lettuce and cherry tomatoes together.
4. Divide the tortillas among six plates and top each with some of the salad, the pulled pork chilli, then the cheese and coriander leaves. Serve with a lime wedge to squeeze over.
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A delicious delight
Rind removed, each serving provides:
Saturates SaltFat SugarsEnergy5.3g 2.8g14.7g 8.1g2291kJ
543kcal
26% 46%21% 8%28%of an adult’s reference intake.Carbohydrate 47.4g, Protein 59.8g, Fibre 5.3g, Iron 5.88mg
Chilli Con Carne Pulled Pork
(USING a slow cooker)
TASTY TIPS WITH LEFTOVERSKeep any left over pulled pork in the fridge to use in these delicious ideas for simple meals.
Serves: 4Preparation time: 10 minutesCooking time: 10 minutes
Preheat the grill then toast four slices of sourdough bread lightly on each side. Put 200g (7oz) pulled pork in a bowl and mix together with 2tbsp sundried tomato paste and season with Worcestershire sauce. Top the toast slices evenly with the mixture. Separate 2 medium eggs. Add 2tbsp Dijon mustard to the bowl with the egg yolks and mix together then stir in 175g (6oz) grated mature Cheddar cheese and season well. Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden.
Pulled pork rarebit
Serves: 4Preparation time: 10 minutesCooking time: 15 minutes depending on size
Coat a pizza base with a few tablespoons of barbecue sauce. Top with some pulled pork, roasted red peppers and a handful of sweetcorn. Sprinkle over some grated mozzarella cheese and a little dried oregano and place in a hot oven until the base is crispy and topping golden. Serve with a crisp green salad and coleslaw.
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PULLED PORK PIZZA
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Agriculture and Horticulture Development BoardAHDB Pork, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL
FOR MORE MOUTH-WATERING RECIPES VISIT LOVEPORK.CO.UK
