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

Ingredients

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

Method
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

Ingredients

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

Method
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

Chop House news 😊

• From 7th May we are opening at 5pm again. Last food order at 8.45pm.

• Burger Buddies!! 2 burgers for £20 and ½ price onion rings between the hour of 5 and 6pm (last food order at 5.45pm) tables must be vacated by 6.30pm.

See more...

British Organic Charcuterie

Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...

One ice cream and one loaf at a time

Our HB businesses tend to move at a steady pace — like farming generally — and new developments can often take us by surprise...

2 weeks ago
New classic pork sausage gluten & nitrite free! On sale now with @AbelandCole 😋 https://t.co/M7Mz40svGp HelenBOrganic photo

Helen Browning's Organic
Helen Browning's Organic13 hours ago
Join us for one of two free short walks to take macro images of some of the stunning flowers and orchids growing around Eastbrook Farm. Book here http://ow.ly/mBEa50uN6A1

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