A couple of easy pulled pork recipes for Mothers Day!

Blogging brings many treats and when the folks from ADHB Pork asked if I would like the opportunity at cooking a pulled pork recipe I jumped at the chance (free pork who would say no... sorry if you are a veggie! you might!).

The wife is very much the cook in our house, but with Mothers Day fast approaching, I took the opportunity to cook her a lovely meal, but I had a dilemma, as well as being sent a grand shoulder of pork, we were also sent some ingredients and a short recipe book! 

Now here is my dilemma, I couldn't decide whether to cook Smokey Barbecue Pulled Pork Sliders, or use the shoulder joint for a scrumptious Sunday roast.  In the end we decided to go for both (not at the same time what do you take us for!!), we had the Roast last weekend and then tonight, what better than a delicious fake away of the pork sliders and fries! 

The Sunday Roast was a very simple meal.  The shoulder of pork was rubbed in sunflower oil, and sprinkled with sea salt and black pepper, slow cooked in the oven for 4 - 5 hours on Gas Mark 4 (180c).  This made a lovely roast dinner and when it come to carving the joint it hardly needed it and served this in large chunks of pulled pork!  We served this with some of our favourite veg and had the usual fight over the crackling! 

For tonights fake away, I made and prepared the delicious pork sliders.  It was so simple and one thing with the long slow cooking time I was able to prepare this in my lunch break whilst working from home and then it was ready at dinner! 

The Ingredients were as follows:

Smokey Barbecue Pulled Pork Sliders

  • 850g joint boneless pork shoulder (I removed the rind and cooked seperately)
  • 2 tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 2 tbsp American mustard (I used French's mustard, the one in the bright yellow bottle!)
  • Small Rolls
  • Coleslaw - Went with two types, one American style and then traditional coleslaw!

Prep for this was really quick and easy, preheating the oven to Gas Mark 7 (220c).  Line a roasting tin with foil, large enough to cover the pork later, I loosely folded the foil at the sides for now.  Removed the string from the pork and patted dry with kitchen roll and placed this on top of the foil in the tin.

Mixing the salt, sugar, smoked paprika and mustard together in a bowl, using half to cover all the pork in the roasting tin and keeping the other half for later.

Put the pork in the oven for 30 mins leaving the top uncovered, so that it browns nicely!

After 30 mins, turn the oven down to Gas Mark 2 (150c), removing the pork from the oven and fold the foil over the top.  This is your chance to relax, put the pork back in the oven and let cook for 5 hours or so until the pork is tender.  I went back to work whilst this was cooking away nicely!

When you are ready for dinner, and the pork is almost done, crank the oven back up to Gas Mark 7, uncover the pork and cook for 10 minutes, after this take it out the oven, cover with foil and let it rest for 30 minutes.

Used this opportunity to prep the rolls (yes cut them in half because its that difficult!) and put the fries in the oven.

Following this shred the pork, which was really easy, I was worried this would be difficult but trust me its not! Using two forks shred the pork into chunky pieces and mix in the rest of the mix made earlier.

Fill the rolls with the pork and add the coleslaw, a couple of tea spoons was enough and then serve! 

A really simple and tasty fake away was had by all, even little geek and the teenager enjoyed them, another meal to add to the list of liked by all! 

This is a collaborative post with AHDB Pork/Love Pork