zoom Easy Carolina-style pulled pork

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    Easy Carolina-style pulled pork

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    Easy Carolina-style pulled pork

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 4 hours 5 minutes
    • Total time: 4 hours 15 minutes

    Serves: 6-8


    1.5kg skinned pork shoulder, (from the meat counter)
    2 tsp sea salt
    1 tsp ground black pepper


    100ml Aspall Organic Cyder Vinegar
    1 tbsp light brown soft sugar
    ½ tsp chilli flakes
    ½ tsp Tabasco sauce
    ½ tsp sea salt
    ½ tsp ground black pepper


    1. Preheat the oven to 160°C, gas mark 3. Remove any string from the pork and rub all over with the salt and pepper. Place in a roasting tin and cover tightly with foil. Roast for 2 hours, then uncover and baste with the juices. Re-cover and roast for another 2 hours until there is no pink meat and the juices run clear.

    2. Remove the foil and carefully lift the pork onto a plate. Skim off any excess fat from the tin, but leave any roasting juices (add a splash of water to loosen if needed). Return the pork to the roasting tin and shred with 2 forks, turning the meat in the juices.

    3. Warm the sauce ingredients together in a small pan over a low heat until the sugar dissolves. Pour over the pork and toss together. Serve with coleslaw and baked sweet potatoes, if liked, or piled into buns.

    Cook’s tip

    If a whole pork shoulder is not available from the meat counter, use the same weight in shoulder steaks instead. 

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    This recipe appeared within the August 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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