This pulled pork recipe cooks for 12 hours and rests comfortably for at least another 2-4 hours. Plan ahead and place in the oven at midnight the day before you’re due to serve the pork, that way if you’re serving it on a Sunday it will be perfect removed from the oven at midday on a Sunday and served between 2-4pm. The pork is so incredibly tender and juicy that it keeps for a few days without losing it’s quality or drying out. Trust me very shortly after this picture was taken the pork was ripped apart and devoured!
(serves a small army)
1 extra large shoulder of pork on the bone, about 4kg, skin removed for crackling
1 tsp sea salt
2 tbsp fennel seeds
1 tsp dried chilli flakes
1 tsp celery salt
1 tsp black peppercorns
1 tsp onion powder
4 onions, peeled and sliced
2 bramley apples, cored and quartered
5 bay leaves
4 celery sticks, thickly chopped
1 small head of garlic, cut in half on the horizontal
Small bunch of Sage
1 bottle of dry cider
Preheat the oven to 130°c. Remove the skin from the pork shoulder (a good butcher will do this for you) and leave it in the fridge, flat, uncovered, overnight to dry out. Place the salt, fennel seeds, chilli, cloves, pepper, celery salt and onion powder in a pestle and mortar and grind to a fine powder. Lightly score the pork all over and then cover liberally in the dry rub. Place the onions, apples, bay, garlic, celery and sage into the base of a roasting tin and pour in the cider, place the pork on top. Wrap the whole thing tightly in 2 layers of kitchen foil. Place the pork in the oven and wait patiently for 11 hours, remove the foil for the last hour of cooking.
To make the crackling while the pork is resting, heat the oven to 240c and score the skin well at 1cm intervals. Season with flaky sea salt and roast at 240c for 20-30 minutes until blistered and crackled all over.
Remove the pork from the oven really gently ad set aside on a serving plate covered with foil until needed. If you like you can use the pan vegetables and juices to make a delicious serving gravy. Just place it over a high heat on the hob and add 4 tbsp of plain flour, cook the flour out for a minute or two and add 2 pints of chicken stock. Thicken up the gravy and strain it through a sieve before seasoning with dijon mustard, apple cider vinegar and salt and pepper.