Helen Brownings Organics

Slow Roasted 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)


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 a easy weekday supper

Slow Cooker Method


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

Step 1

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

Step 2

Lay the sliced onions in the base of the slow cooker

Step 3

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

Step 4

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

Step 5

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

Step 6

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


As above, plus 200 mls of dry cider or vegetable stock

Step 1

Leave the rind (if present) intact and score with a sharp knife if you would like crackling

Step 2

Lay the sliced onions in the base of a roasting tin.

Step 3

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

Step 4

Place your rubbed pork in the roasting tin and place in the center of a preheated hot oven for around 20 minutes, until the cracking starts to crackle

Step 5

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

Step 6

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

Step 7

Reduce the heat in the oven to 150 degrees C and cook for 3-4 hours until the pork falls apart when pulled with two forks.

Step 8

Remove the tin foil for the last 10 minutes to allow the skin to crisp up again

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 Just wanted to say a big thank you to Tim and all the staff. Returned home after being thoroughly looked after everything was perfect. My girls have already made me promise to get some of your burgers when I'm next in – Jason

 Incredibly welcoming! Excellent food!! Peroni on draft!!! What more could you want in such an idiillic setting? – Dave

 Great social distancing measures in place. Food is as amazing as always! Well done Royal Oak and thanks to the team! – Sally