Proper Pulled Pork

So this isn't really a recipe at all.......there's no ingredient list and no method but......there's nothing yummier than a perfectly crackled, pulled roast pork served either with roast potatoes, a pile of veg and gravy or in fresh rolls with a stack of delicious salads.

Over the years, I've tried, failed and succeeded to cook beautiful roast pork but I'm now pretty good at getting it consistently right.

So, here's my tips

  • Buy the biggest joint you can. The bigger the joint, the longer you can cook it and the nicer it will be. 
  • Stick to a shoulder cut, leg just doesn't work
  • Take the joint out of it's wrapping and dry it with a paper towel
  • Then score it well. I go really deep with my cuts, almost through to the meat. And keep them quite close together, about 2 cm apart
  • Sprinkle salt over the joint and leave for a few minutes
  • Then pat it dry again with a paper towel. The salt draws out more moisture and you want it as dry as you can can get it
  • Salt it again before putting in the oven
  • I loosely cover my joint purely because I'm lazy and don't like to clean the oven!
  • Start the meat at a low temperature and slowly work up to 180 degrees. Timing completely depends on the size joint you have. When I'm cooking a really big one I'll put it in the night before.
  • 20 mins before the end, remove the foil, turn the oven up to 240 degrees and watch the skin crackle!

Just one final point, making apple sauce is one of the easiest things you will ever do so try to avoid the super sweet sticky stuff you can get in jars. It will ruin your beautiful meat! Simply peel, core and chop 2-4 cooking apples, add a little water and sugar and put on a low heat with the lid on. Stir occasionally and watch as the apple cooks and turns into a sauce. Check the flavour and add more sugar to taste. Then put it in a bowl and let it cool until you need it.  Simple and yummy!

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