Bramblebee Old Spot pulled pork
| Bramblebee Old Spot pulled pork | |
|---|---|
| Electus |
| Servings: | Serves 8 |
| Calories per serving: | TBA |
| Ready in: | 16 hours |
| Prep. time: | 8 hours |
| Cook time: | 8 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 4th April 2019 |
Another variation on my favourite way to cook pork, this time using Bramblebee Farms Old Spot pork. Not wanting to compromise on the pulled pork I'm not making any attempt to use the rind as crackling.
This really is best if it can marinate for 8 hours before the cooking. Just make sure that you plan this one well ahead.
The trick to this recipe is cooking it on a low heat for 8 hours and making sure it does not dry out.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.2 kg bramblebee farms Old Spot pork joint, not rolled
for the marinade
- 300 ml Guinness
- 1 whole bulb of garlic, that's about 8 cloves of garlic, peeled and crushed
- 50 ml olive oil
- 30 ml Worcestershire sauce
- Juice of 1 lemon
- 1 tablespoon black treacle
- 1 teaspoon curry paste
- 3 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 2 bay leaves, crumpled
- Bunch of sage leaves, picked
- A few pinches of fresh thyme leaves
- Good pinch of salt
- Good pinch of freshly ground black pepper
for the bed
- 1 red onion, peeled and sliced
- Skin of 1 lemon torn into pieces
- 1 peeled, cored and sliced bramley apple
- Bunch of sage leaves, picked
Mise en place
- Cut a few slashes in the rind so the marinade can penetrate the meat from both sides
- Mix the marinade ingredients together and stir well.
- Add to a large lock&lock box together with the unrolled pork, pop the lid on, shake really well and leave in the fridge for 8 hours or mare, shaking and inverting now and again to get an even marinade.
Method
- Preheat the oven to 140° C (257° F - gas 1), [fan oven 120° C & reduce cooking time by 10 mins per hour] before you begin cooking
- Place the bed items evenly in a large roasting tray
- Join 2 large sheets of tin foil to make an air-tight seal so they will cover the roasting tray so the joint does not dry out
- Lay the Old Spot pork joint on top of the bed, rind-side up
- Loosely cover the roasting tray, rolling the foil around the edges to the steam does not escape
- Roast for 8 hours. Baste at least three times, replacing the foil everytime
- After the eight hours drain the juices and discard any woody herbs and the lemon pieces
- Shred the pork and the apple and add as much of the drained juice as is needed to keep the pulled pork moist and serve.
Serving suggestions
This works equally well as a hot meal with roast potatoes and vegetables as it does warm, with a salad and pitta breads.
Cover any leftovers with the gravy and refrigerate once cooled. This keeps it moist. Serve with a salad and pitta breads the following day after skimming any excess fat and mixing well.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!