Pulled Pork

Slow roasted shoulder of pork is one of the easiest ways to produce delicious food with minimum fuss and effort. Whether you are feeding the masses or just dinner for two you can't beat delicious succulent slow roasted organic shoulder of pork. Particularly when the pork comes from Helen's pigs here at Eastbrook Farm.

Serves 8 to 12 generous portions

  • 2-3kg of Helen Browning's Organic Pork Shoulder
  • 1 tablespoon olive oil
  • 3 tablespoons smoked sweet paprika
  • 4 large cloves of garlic peeled and crushed
  • 1 teaspoon salt
  • 1 teaspoon chilli flakes (or to taste)
  • 1 teaspoon freshly ground back pepper
  • 1 tablespoon. fresh or 1 teaspoon dried Thyme
  • 4 tablespoons runny honey
  • 2 tablespoons red wine vinegar
  • 3 large onions, chopped

  • 200 mls of dry cider or vegetable stock if using the oven method of cooking

Slow Cooker Method

Remove the rind if present. This can be oven cooked separately if you want delicious crackling but it will go chewy if cooked in the slow cooker.

Lay the sliced onions in the base of the slow cooker.

Combine all the other ingredients together to form a paste and rub all over the shoulder of pork.

Place the pork in the slow cooker on top of the onions and pour any remaining paste / sauce over the top.

Slow cook on a low heat for 7-8 hours. The pork should fall apart when it's fully cooked. Remove from the slow cooker and gently pull it apart with two forks to give you a 'pulled' mixture.

Mix the cooking juices with the onions, check the seasoning, skim off an excess fat and serve as a delicious sauce with the meat.

Oven Cooked Method:

Preheat the Oven to 200 degrees C

Leave the rind (if present) intact and score with a sharp knife if you would like crackling. Follow the same recipe as above but use a roasting tin instead of a slow cooker. Place your rubbed pork in a roasting tin and place in the center of a preheated hot oven for around 20 minutes, until the cracking starts to crackle. If the joint is rindless, or you do not want crackling, omit this part and reduce the temperature to 150 degrees C at the start of the cooking time.

After 20 minutes remove from the oven and add 200 mls of dry cider or stock and cover the roasting tin with a tight fitting double layer of tin foil. Reduce the heat in the over to 150 degrees C and cook for 3-4 hours until the pork falls apart when pulled with two forks. Remove the tin foil for the last 10 minutes to allow the skin to crisp up again.

Serving Suggestions

  • Try some with a spoonful of the juices served in a crusty bread bun with freshly made coleslaw (or shop bought I you're in a rush!).
  • Serve with roasted vegetables for an alternative to your usual Sunday roast.
  • Serve with a baked potato and salad for am easy weekday supper.

 

latest awards

SA Gold Award

Hot Dog and Beef Sirloin Winners

Following two years of being ‘highly commended’, our Helen Browning brand organic hot dogs, have now won ‘Gold’ in the Organic Food Awards. They are amazing, we think – what hot dogs used to be like, before they were made of pig skin and old washing up lines all pulped up together! And Helen’s Beef Sirloin, also usually on the menu here, also won ‘Gold’.

 

Sustainable Restaurants award

Sustainable Restaurant Association gives 
Helen Browning at The Royal Oak top score for good practice!

Out of about 450 restaurants, hotels and pubs, the SRA has awarded The Royal Oak Three Gold Stars for its sustainable practices. Our pub joins only three other establishments in the country in the top bracket of the SRA’s league table. They have commended our food sourcing, our healthy food on the plate, the way we treat food suppliers, our recycling and, last but not least, the care with which we try to look after customers and staff. You can read more here.

 

Food For Life logo 

Proud to be a member of the Soil Association’s catering mark supplier scheme that provides assurance to caterers on food and drink issues such as health, animal welfare and the environment.

See the Soil Association’s website for more information.