This gently spiced pulled pork, served with grilled plums and all the trimmings, is perfect for sharing with family or friends. Roasting gently through the day, this dish will fill your home with delicous aromas and get everyone ready for a tasty feast.
- Preheat your oven to gas 7, 220°C, fan 200°C. Line a roasting tin with a sheet of foil large enough to cover the pork at a later stage. Unroll the joint and place in the roasting tin.
- Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork and roll it back up again (there is no need to retie the string). Put it in the oven for 30 minutes to brown.
- Reduce the oven temperature to gas 2, 150°C, fan 130°C fan. Pour the 150ml water, or chicken stock if you chicken prefer, into the foil. Then wrap the foil around the joint and seal tightly. Cook gently for 6 hours, or until tender.
- Increase the oven temperature to gas 7, 220°C, fan 200°C. and uncover the pork and cook for 10 minutes. Remove from the oven, cover with foil and allow to rest for 30 minutes before shredding the pork with two forks.
- About 40 minutes before the pork is cooked, parboil the potatoes, place them in a roasting tin, season well and drizzle with olive oil. Roast for the remaining time the pork is in the oven, first on the low temperature then on the high temperature until golden. Serve the pork with potatoes, griddled plums and buttered broccoli.
Note: 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.
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