Why we’re fall­ing for pulled pork

TV chef Tom Ker­ridge, owner of The Hand and Flow­ers in Mar­low, shares his pulled pork se­crets

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ADISH like pulled pork re­ally could be the an­swer for busy fam­i­lies who still want to en­joy a Sun­day meal to­gether. 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. It’s much less fid­dly than a roast, and pulling it apart with two forks at the end is eas­ier than carv­ing.

Tom Ker­ridge’s Per­fect Pulled Pork

(Serves 6-8) 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


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

Black Pep­per Pulled Pork Sloppy Joe

(Serves 6) In­gre­di­ents 2 white onions, sliced 1tbsp gar­lic pow­der 3 cloves of gar­lic, grated 2tsp cracked black pep­per 1tbsp tomato puree 1pt chicken stock 400g pulled pork (fol­low pre­vi­ous

recipe to pre­pare this) 2 green pep­pers, diced 1 green chilli, sliced 1tbsp Amer­i­can mus­tard Zest of 1 lime A pinch of cayenne pep­per 1tbsp smoked pa­prika 1tsp mar­jo­ram To serve: 6 glazed hot dog buns 1tbsp pick­led green chillies 2 banana shal­lots, sliced into rings 1tsp toasted yel­low mus­tard seeds 3tbsp sour cream (in a squeezy bot­tle) 3tbsp Amer­i­can mus­tard (in a squeezy bot­tle)


In a heavy based sauce pan, heat a lit­tle oil and fry off the onions un­til golden. Add the gar­lic pow­der, fresh gar­lic, pa­prika, mar­jo­ram and black pep­per and sweat down for a few min­utes to re­lease the flavour. Add the puree and chicken stock and bring up to the boil. Once boiling, add the pulled pork and sim­mer for one hour. Ten min­utes from the end, add the green pep­per and green chilli and al­low to soften slightly. To fin­ish, add the mus­tard, lime zest and cayenne pep­per. To serve, spoon the mix­ture into the glazed hot­dog buns, scat­ter over the pick­led chillies, shal­lot rings and mus­tard seeds. Then pipe over the sour cream and mus­tard.

Scrumpy and Ap­ple Pulled Pork Pie with Clot­ted Cream Mash

(Serves 6)

In­gre­di­ents 1 onion, diced 550ml dry cider 3 Granny Smith ap­ples, peeled and

diced 1tsp English mus­tard 200ml chicken stock 400g pulled pork (fol­low first recipe

to pre­pare this) 1tbsp brown sauce 1tsp sage 2tbsp chopped dried ap­ple 200g caul fat (avail­able from the

butcher) For the pas­try: 125g whole­meal flour 125g bread flour 50g semolina Pinch of mus­tard pow­der 90ml wa­ter 75g lard Egg yolks to glaze 1tsp picked thyme Pinch of sea salt For the clot­ted cream mash: 100g dou­ble cream 30g but­ter 300g dry mashed pota­toes Salt and white pep­per 100g clot­ted cream


Fry the onion un­til soft, then add the cider, all the ap­ples, mus­tard and stock. Bring to the boil, then add the pulled pork. Sim­mer un­til the mix­ture has re­duced by two thirds, and then re­move from the heat. Leave the mix to cool and then add the brown sauce and sage. Work the mix into 100g balls then put them in the fridge to set. Once set, wrap each one in a sin­gle layer of the caul fat, and then put back in the fridge for the fat to dry a lit­tle. While this is hap­pen­ing, make the pas­try. Put all the dry in­gre­di­ents into a bowl. Com­bine the fat and wa­ter in a saucepan, bring to the boil and stir this into the dry mix with a wooden spoon. Once the mix is fully com­bined, work with your hands and then di­vide into six. Roll out and wrap the balls of meat (now out of the fridge) in­di­vid­u­ally. Re­peat un­til you have six lovely round pies, prick a hole in each one and brush with the egg yolk. Sea­son with a lit­tle sea salt and thyme. Bake at 185C for 16 min­utes, turn­ing

each pie once. To make the mash, bring the dou­ble cream and but­ter to the boil. Stir this in to warm the dry mash, then sea­son with salt and white pep­per. To fin­ish, stir in the clot­ted cream.

Tom’s per­fect pulled pork

Scrumpy and Ap­ple Pulled Pork Pie

Black Pep­per Pulled Pork Sloppy Joe

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