Why we’re falling for pulled pork
TV chef Tom Kerridge, owner of The Hand and Flowers in Marlow, shares his pulled pork secrets
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
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