On the TV binge that also yielded the Roast Chicken with Chickpea Stuffing recipe, I was introduced to Gordon Ramsay’s pulled pork recipe. It is the only pulled pork recipe I have ever attempted and it will be the only one I will ever make! I did adjust the amount of smoke flavour by substituting some of the smoked paprika with just simple paprika however otherwise the recipe is unchanged.
I would recommend this recipe for a large get together. Between the lower cost of pork relative to some other meats and the fact that you put it in the oven and leave it, it’s a great dish to make when hosting! Add some bread rolls (I recommend homemade honey rolls) and a simple tangy salad and you have a party… Just don’t forget the beer and wine.
The original recipe is on the Daily Mail site link
- ***FOR THE PORK
- 1 tablespoon smoked paprika
- 2 tablespoons paprika
- 2 tablespoon brown sugar
- 4 garlic cloves, peeled and crushed
- 4 thyme sprigs, leaves finely chopped - stalks reserved
- olive oil
- 1 x 2kg–3kg (41∕2 lb-61∕2 lb) pork butt (front middle shoulder), bone in, rind removed
- 4 onions, peeled and quartered
- Salt and pepper
- ***FOR THE MAYO
- 300g mayonnaise
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- 1 teaspoon honey
- 1 tablespoon wholegrain mustard
- In a bowl, mix the paprika, sugar, garlic and thyme leaves. Season with salt and pepper, then add a little olive oil to create a paste.
- Rub the mixture all over the pork, then cover with plastic wrap and put it in the fridge for up to 24 hours to absorb the spice rub.
- Preheat the oven to 280 degrees. Put the onions into a roasting pan, sprinkle with the thyme stalks and place the pork, fattiest side up, on top. Drizzle the pork and onions with some more oil.
- Roast for 1 hour, then cover with foil and cook for a further 4–5 hours, until the meat is really tender and falling off the bone. The internal temperature using a meat thermometer should be 190 to 195 degreed.
- Once the pork is cooked, leave it covered loosely with foil and set aside to rest for up to 1 hour before pulling the meat away from the bone in chunks.
- To make the mayo, mix all the ingredients together in a bowl and season with salt and pepper. Serve the pork with the mayo and the onions. I also recommend drizzling some of the pan drippings over the pulled pork.
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