An easy pulled pork recipe for Mothers Day
Once a year you should let mum put her feet up. With that in mind, we have an easy pulled pork recipe for Mothers Day. It’s so easy that the kids can help!
AHDB Pork supplied us with some ingredients to make an easy pulled pork recipe for Mothers Day. With a little preparation, a handful of ingredients and the ability to monopolise an oven for a few hours, this was an easy dish for the kids and I to make together.
The idea behind this was that the kids can cook dinner for their mum - allowing her to put her feet up and chill ahead of Mother’s Day - and that pork is an easy-to-use product.
We decided to give it a test run with Mrs DannyUK on our recent visit to the Wirral to see if it was something that the kids wanted to make for their own mum nearer the day.
A hamper full of goodies arrived the same day that we got to Merseyside, and a quick read-through of the recipe soon revealed that the biggest part of making dinner would be setting time aside.
With a six-hour cooking time to ensure soft and succulent meat, it fitted in ideally with our day because it allowed us to prepare everything in the morning, leave it cooking while we went out and then finishing it off in the early evening.
I started things off by separating the crackling from the main body of pork while the kids mixed together the rub that we would be applying to the outside of the pork.
The rub included ginger, cinnamon and pepper which made me think it may have too much of a kick to it once it was cooked. Fortunately, I was wrong. The slow cooking ensures that the rub is crispy and not overpowering, and though the flavours were a welcome addition, they didn’t distract from the taste of the pork at all.
Once rubbed, the pork was put into the oven at a high temperature for 30 minutes to brown. Once browned, it was wrapped in foil, which was filled with water, and then sealed before being cooked at a low temperature for five hours.
This gave us time to go out and enjoy our day.
When we came back a few hours later, the gorgeous smell of cooked pork filled the house.
The foil was peeled back from the pork which was then finished at a high temperature in the oven to crisp, along with the potatoes.
While these were cooking we set to work making the compote.
Primarily made of apples and plums, all of the compote ingredients were added to a pan and simmered. Within a few minutes the compote was ready and all of the food got served together.
Sweet spiced pulled pork with plum compote for Mother’s Day
Serves 6, with leftovers
Cooking time: around 6 hours
1.6kg (3lb 4oz) shoulder of pork (remove the rind and set aside)
2 tsp each salt and freshly ground black pepper
2 tsp each ground cinnamon and ginger
1 1/2 tbsp dark brown sugar
For the compote
175g plums, stoned and chopped
175g cooking apples, cored, peeled and chopped
25g (1oz) butter
25g (1oz) light brown sugar
1kg (2lb 4oz) new potatoes
2 tbsp olive oil, plus extra to drizzle
12 plums, halved
500g (1lb 2 oz) purple sprouting broccoli
A knob of butter
- Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Remove the string from the pork, and carefully trim the rind from the joint (see crackling tip, below). Set aside. Unroll the pork joint and pat dry with kitchen paper. Place in the roasting tin.
- Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork and put it in the oven for 30 minutes so the pork brown beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (1/2 pint) hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for at least 5 hours or until tender.
- Increase the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork then put it back in the oven to crisp for 10 minutes. Take it out of the oven, cover with foil and rest for 30 minutes. Shred with two forks.
- About 40 minutes before the pork is ready, parboil the potatoes. Drain well. Drizzle the olive oil into a roasting tin, then add the potatoes and season well. Roast for the remaining time the pork is in the oven, first on the low temperature then on the high temperature until they’re golden.
- For the compote, put all the ingredients into a pan with 25ml (1oz) water, cover with a lid and bring to a simmer. Turn the heat down low and cook for around 5 minutes until the fruit has cooked down and softened. Season with a pinch of salt and give everything a good stir.
- Brush the plum halves with oil and griddle the cut-side only. Steam the broccoli until just tender, drain then toss with butter and season. Serve the pork, potatoes, griddled plums, buttered broccoli with the compote.
For the crackling
Place the rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and salt. Cook in a hot oven for about 30 minutes until crackled. Roughly chop the crackling into small pieces to serve.
All in all the dish was remarkably easy to put together. The kids were all able to help out, whether it was chopping up the veg or mixing together the spices.
Once the preparation was done, there was little else to do which makes it a meal that you can forget about while it slow cooks.
I definitely think that the kids would want to cook this again. Whether that means that their mum will have an easy Mothers Day remains to be seen!
For this recipe and others like it go to the www.lovepork.co.uk website
This is a collaborative post with AHDB Pork (formerly known as BPEX)