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    Martha's sticky pulled pork

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    Martha's sticky pulled pork

    • Preparation time: 20 minutes + marinating
    • Cooking time: 4 hours
    • Total time: 4 hours 20 minutes + marinating

    Serves: 6-8


    For the rub
    1 tsp cayenne pepper
    1 tsp ground cinnamon
    2 tsp paprika
    1 tbsp sea salt
    1 tbsp dark brown soft sugar

    1kg boneless pork shoulder joint
    2 cloves garlic, crushed
    20g ginger, peeled and grated
    500ml pineapple juice



    1.The day before you are ready to cook the pork, prepare the rub. Mix together the spices, salt and sugar in a small bowl.

    2. Remove any fat or skin from the outside of the pork and discard (or save the skin to make crackling). Place into a large bowl, sprinkle over the rub and use your hands to massage it into the meat. Once completely coated, cover and chill overnight to allow the flavours to soak in. If you are in a rush, you can skip the marinating and rub the meat immediately before cooking, but the flavours won’t be so intense.

    3. Preheat the oven to 160°C, gas mark 3. Transfer the pork to a large casserole dish (cast iron if possible) with a lid and sprinkle over any of the rub that didn’t stick to the meat. Add the garlic and ginger, then pour over the pineapple juice and 250ml cold water. The liquid should come roughly three-quarters of the way up the side of the pork – add a little more water if it doesn’t.

    4. Cover with the lid and cook for 4 hours, checking every hour or so to monitor the liquid levels. Once the pork is ready, it should be tender and soft and the liquid reduced to a thick, glossy sauce. If it isn’t, transfer the juices to a large saucepan and boil until you achieve this. Use two forks to shred the pork and mix with the sauce until it is well coated. Serve straight away, or allow to cool to room temperature and chill for up to 2 days. It’s just as tasty eaten cold. Delicious as part of a summer buffet or spooned into rolls with
    salad or slaw.


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