The Vicar’s Pulled Pork
Ingredients
·
2tsp ground cumin·
2tsp smoked paprika·
2tbsp tomato ketchup·
1tbsp runny honey·
Zest and juice of 1 large orange·
1.5kg boneless pork shoulder, or 2 smaller joints·
1 large onion, peeled and finely sliced·
Soft buns, to serve
Recipe
·
Pre-heat the oven to 170°C/ Gas 3. Mix the cumin, smoked paprika,
ketchup, honey and zest of the orange together in a bowl.·
Cut the fat off the pork and rub all over with the paste. Place
onto a bed of the sliced onions in a deep ovenproof pan, or casserole dish,
then pour over the orange juice and 100ml water. Put a lid on and roast for at
least 2 hrs. Check it a couple of times, it may need some boiled water as it
cooks, to prevent the onions from burning.·
When ready, remove the pork from the pan to a plate and cover
with foil. Heat the liquid left in the dish on the hob until it reduces to a
thicker sauce.·
Pull the pork with 2 forks into shreds of moist morsels. Pour over
the sauce and mix in.·
To serve, pile the pork into soft buns and serve with a bowl of
homemade coleslaw.
Less stress:
If your timings go AWOL and the guests are stuck in traffic,
just leave the pork to cook away for 3-4 hrs… the meat just gets better.
The Vicar’s Pulled
Pork