Cajun Pulled Pork

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Posted on March 7, 2013
Admittedly, this Cajun Pulled Pork (slightly adapted from a Sunday morning programme) isn't the lowest fat dish ever; but there is no extra oil or fat used during preparation or cooking, and there isn't any crackling either, so this isn't totally token in terms of trying to keep the cholesterol levels in recipes low... It is also absolutely delicious. Kind of like the best (and easiest) hog roast you've ever had. Definitely try this recipe; just maybe not too regularly...

Ingredients

  • Pork Shoulder joint (all fat taken off the outside)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Mustard Seeds
  • 1 tsp Chilli Powder
  • 1 tsp Smoked Paprika
  • Small handful fresh Thyme, chopped (or 1tsp dried)
  • Small hand fresh Oregano, chopped (or 1 tsp dried)
  • 6 Cloves Garlic
  • 3 Onions
  • 300ml Cider
  • 200ml White Wine Vinegar

Get your butcher to take off all the fat from the outside of the joint.  We did this ourselves (quite messily) but found re-tying the Pork without the crackling quite tricky; definitely nowhere near as easy as our butcher makes it look…

Make the rub – mix the Mustard, Mustard Seeds, Chilli, Smoked Paprika, Thyme, Oregano and some Salt & Pepper together in a bowl

Rub this all over the outside of the Pork, place in a roasting dish

Slice the Onions and the Garlic (or crush the latter)

Pour the Cider and White Wine Vinegar over the joint and then cover in sliced Onions and Garlic

Cover the Pork (the whole dish) with baking paper, and then foil – seal tightly round the edges to keep the steam in

Cook at 170˚c for 3 hours

Remove the paper and foil and cook for a further hour – maybe give it a mix around the edge of the joint – and spoon some of the liquid over the Pork before you put it back in the oven

When the cooking time is up – and the Cider and Vinegar have gone – you’ll see that there is quite a lot of fat around the joint.  Definitely spoon this out and throw away – is an excellent method of getting rid of extra fat on this kind of joint

To serve – cut off the string – and finely shred the Pork with a knife and fork.  Serve with sliced gherkins, brioche style rolls and some delicious coleslaw

[I saw the original recipe on 'Sunday Brunch' on Channel 4 - is available online I think]

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