Pulled Pork


This is not the quickest of recipes, but will be worth every second I promise. Juicy succulent pork leg can be difficult to achieve as it doesn’t have as much natural fat as other cuts, so simmering first in a flavoured liquor is essential. Between doing this, and slow roasting at a very low temperature for hours, you will end up with the most deliciously moist and tender meat known as ‘pulled pork’.

Whole leg of pork (2-2.5kg)
2 tbsp white wine vinegar
2 tbsp sugar
3 bay leaves
3 star anise
3 large cloves garlic (peeled)
Large onion (peeled & halved)
Inch piece of ginger (halved)
2 tbsp Chinese five spice
2 tbsp tomato purée

– place the pork leg in a large saucepan, add all the other ingredients except five spice and tomato purée, then cover with cold water so the meat is completely submerged in liquid

– bring to the boil, then turn the heat down low and simmer for two hours with the lid gently resting on the top, but not fully closed. Intermittently skim off any white foam that floats to the top

pulled pork 26APR13

– at this stage transfer the meat to an oven proof casserole dish. In a small bowl mix together the five spice and tomato purée along with two tbsp of cooking liquor until you have a smooth paste. Spread evenly over the pork fat so it is all completely covered

– add a litre of cooking liquor to the bottom of the casserole pot, and cook in the oven on 150C fan/160C non-fan/300F/GM2 for two hours with the lid off, and a further hour with the lid on

– remove from the oven and allow to rest in the pot with the lid on for an hour before serving


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