I’m a massive fan of pulled pork, and I’ve cooked it a number of times, and in a variety of sauces (Slow Cooker Pulled Pork with Homemade Barbecue Sauce, Slow Cooker Pulled Pork with Homemade Sweet and Sour Sauce, Healthier Slow Cooker Pulled Pork in Barbecue Sauce), but always in my slow cooker. For a change a few weeks ago I decided to give it a go in the oven.
The result wasn’t quite as moist as when I cook it in the slow cooker, I used a baking tray and covered the meat in tin foil, although if I made it in the oven again I’d use my cast iron casserole dish, so that’s what I’ve listed in the equipment. It was still really tasty though, and one advantage of this method is you do end up with delicious crackling, something you can’t achieve in a slow cooker.
Pork Shoulder – 3lb/1.5kg
Salt – 1 tablespoon
Smoked Paprika – 1 tablepoon
Chilli flakes – 1 teaspoon
Italian herbs – ½ tablespoon
Garlic – 6 cloves (sliced)
Equipment: Cast iron casserole or any lidded heavy pan, chopping board, knife, bowl, paper kitchen towels
- Place the pork in the casserole and pat dry.
- Mix the seasoning together, rub into the pork, and place the garlic in the meat.
- Put uncovered in a preheated oven (220°C/Fan 210°C/Gas 8) for 30 minutes.
- Cover with the lid and turn the oven down to 130°C/Fan 120°C/Gas 2 and cook for about 6 hours until the meat falls apart.
- If you want crackling remove the lid, and turn the oven up to the highest temperature for about 15-20 minutes.
- Take out of the oven and remove the crackling and set aside.
- Replace the lid on the casserole and leave to rest for 30 minutes.
- Place on a carving dish and pull the meat apart with forks.
- Great served in buns with your favourite sauce.