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Lucy's Pulled Pork Recipe

pulled pork recipeI make this pulled pork whenever I have a large party because it's so simple to make and it scales up really easily. It's very moreish and is always a hit with guests. My secret ingredient is cocoa powder. I use a rub which has Mexican flavours but no hot chilli. The result is so tasty! Also a great backup for English barbecues.

Rub (makes enough to use at least twice):
3 tablespoons sweet smoked paprika (aka Pimenton de la Vera) – I use an amazing one that’s available on Ocado
1 tablespoon dark brown sugar
1 teaspoon cumin
2 teaspoons cocoa powder
1 teaspoon cinnamon
2 teaspoons oregano

Ingredients:
2.5 tablespoons rub
1 tablespoon salt
1 teaspoon sugar
1.75 kg pork shoulder (bone in – I also ask for the butcher to trim the fat off)
1 head of garlic

Place the pork in a casserole and fully coat it using the rub, salt and sugar. I use the Le Creuset Signature Cast Iron Round Casserole. Let the pork marinate for 24 hours in the fridge or two hours at room temperature. If you use the fridge then take the meat out an hour before you plan on putting it in the oven.

Once marinated, pre-heat your oven to 135˚C, break up the head of garlic and sprinkle the cloves around. Seal the casserole with a sheet of aluminium foil, then press the lid down firmly to create tight seal. Roast the pork for 3.5 to 4 hours until it is falling apart.

I like to serve this with some freshly baked bread rolls and a few salads. I hope you enjoy it as much I do!

Le Creuset Cast Iron Signature Casserole £159

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