This marinated pulled pork is so tender it simply falls apart and you could cut it with a spoon!
Plenty of left overs with this. So you get more than one meal and can give everyone lunchbox envy. It also freezes superbly.
Macros per 100g
Calories 282.25, Fat 15.9g, Carbs 3.85g, Fiber 1.1g and Protein 30g
It is so simple to make. It’s just the marinating and cooking time in the oven that time but that leaves you free to enjoy life.
All the family love this one. My son was picking at it by stealth!
- 2 Kg Pork Shoulder Joint
- 2 Tsp Smoked Paprika
- 2 Tsp Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Dried Oregano
- 2 Tsp Ground Coriander
- 2 Tsp Sea Salt
- 2 Tsp Ground Black Pepper
- 30g Black Treacle
- 50g Dark Muscavado Sugar
- 1 Tsp Olive Oil
You will need:
- Large Mixing Bowl
- Measuring Spoons / Scales
- Cling Film
- Roasting Tin
Add all the spices, herbs, treacle, sugar, salt, pepper and olive oil to bowl and mix until you have a smooth thick paste
Add your pork shoulder to the bowl and massage the paste all over.
Cover with cling film, pop it in the fridge and leave for 8 to 12 hours
Once marinated Pre Heat Oven to 140C Conventional and 120C Fan
Place pork shoulder into a roasting tin fat side down
Cover with with foil, pop in oven on middle shelf and cook for 8-9 hours
Turn the join over so fat is at top
Recover with foil and pop back in oven on middle shelf and cook until total time in oven is 12 – 14 hours
You can tell when done when it flakes when you stick a fork in it
Remove from oven when done and finely slice or flake it with a fork
This keeps in fridge in an airtight container up to 3 days
It also freezes very well