Directions for using your seasoning.
Our method for using this seasoning is based on 1Kg of pork. You’ll need to scale the measurements to match the quantity of meat you use.
Leave the skin on the pork for this recipe. To ensure the seasoning gets to all parts of the meat, slash the skin with a knife.
Use 3 tablespoons of the seasoning for every Kg of pork. Place your pork joint in a non-reactive dish large enough to hold the whole joint. Spoon the seasoning over the joint and rub it into all parts of the meat. Cover the dish with cling film and place in the fridge to marinate for 24 hours. Turn the meat after 12 hours.
Remove the dish from the fridge and replace the cling film with foil. Place the dish into a pre-heated oven 125C for 4.5 hours to slow cook. This cooking time will make the meat really soft and easy to pull apart.
After cooking, remove the dish from the oven and allow it to cool for 30 minutes. Remove the foil and while leaving the pork in the dish with its juices, use a knife to carefully peel away the skin and discard. (You can roast the skin to make crackling if you wish).
Using two forks gently pull the pork joint apart allowing the meat to mix with all the juices in the bottom of the dish. Your pulled pork is now ready to use. Served in a bun or soft bread roll with coleslaw and lettuce is a delicious way of enjoying this succulent sweet tangy BBQ style pulled pork.
You can portion and freeze your pulled pork in a sealable bag to enjoy whenever you fancy.