'Pulled Pork' or 6 Hour Slow Roast Shoulder of Pork

Worth buying pork from  a butcher as you can ask them to score the skin. Otherwise you will need a really sharp knife to score the skin to get crackling.



  • Preheat oven to 220c or 200c fan
  • Prep time: 15 mins
  • Cook Time: 6 hours

  • Equipment
  • Chopping board
  • Sharp knife
  • Small Roasting tin
  • Small pan

  • Ingredients
  • 2 kg pork shoulder skin on (if the bone is in it will be more flavoursome but if not don't worry)
  • 2 red onions
  • 2 carrots
  • 2 sticks of celery
  • 1 whole bulb of garlic
  • 6-8 fresh bay leaves
  • 600 ml vegetable stock

Method

Take the pork out of the fridge an hour or so before you want to cook it, to let it come up to room temperature

Place the pork on a clean chopping board.



Cut off any string and open up a little. 

With a great deal of care and a very sharp knife, score the skin in stripes, 1cm apart. Not right through but just to break the surface of the skin.  

Turn over and season with salt and pepper.

Turn skin side up again and rub tsp of sea salt crystals into the scores roughly pulling the skin apart a little. 

Place in a roasting tray and put in the preheated oven for 30 mins or until the skin has just begun to puff up. Don't worry too much as you can perfect this later. 

While the pork is cooking roughly chop the veg into large chunks. Break up the garlic clove but keep skin on.


Lift the pork out and place the veg, garlic and bay leaves on the base of the tray. Put the pork back on top. 


Turn the oven down to 170c or 150c fan. 

Cover the pork with two layers of foil and tighly secure it to the tray to keep all steam and juices in. 


Put the pork back in the oven for 4 1/2 hours. 

Take the pork out of the oven remove the foil and place pork on a board. 

Skim off as much of the clear fat as you can and save for Yorkshires or roast pots. 


Pour the vegetables and  remaining juices through a sieve pressing the veg and garlic through into a pan below to catch the juices. This will become the gravy.







Put the pork back into the roasting dish and roast for a further hour without the foil. The crackling will puff up. (If it doesn't you can remove the meal to rest and pop the crackling back into the oven until it does!)

When the pork is done, remove the crackling carefully and divide by cracking into pieces. 

Place the pork onto a board or warm a dish and cover to keep warm.


Pour to sieved juices back into the roasting dish and stir to get the sticky bits from the bottom which will add lovely flavour to the gravy. Add the stock and season.




Remove the foil and pull the pork apart. It should just fall apart with ease and be very succulent, pour a little gravy over if desired.

Serve the pork and crackling with gravy and which ever accompaniments you like. Could be in a brioche bun with stuffing or as part of a roast meal. 

Enjoy!




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