Slow Roasted ‘Pulled’ Pork with Sticky Onions

SKU
C003
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Half Size Hard Anodised Roasting Tin
Half Size Hard Anodised Roasting Tin
A1847
£43.00
Large Bake-O-Glide Cooking Liner
Large Bake-O-Glide Cooking Liner
W3516
£15.50
Portmeirion for AGA Stacking Casserole 3L
Portmeirion for AGA Stacking Casserole 3L
W3696
£76.00

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Description

Serves 6 - 8; easily doubled or quadrupled to feed a crowd!

Tender, slow cooked pork makes a delicious - and very patient - dish. ‘Pulled’ and tossed in its own sticky onions, serve simply with a green salad and new potatoes, or in some toasted brioche baps with some crunchy coleslaw on the side.

Ingredients:

1kg approx pork shoulder. This is based on a boneless piece of pork. Bone-in joints work really well, too, just buy a piece about 20% bigger. Score the skin to make crackling.
1 -2 tsp salt3 onions, peeled and sliced
3 cloves garlic or 1tbsp garlic paste
1 tsp chilli flakes (or replace these with 1tbsp lightly crushed fennel seeds if you like)
1 tbsp wholegrain mustard
250ml cider
200ml cider vinegar
50ml maple syrup

Method:

Preheat the oven to 220C or use the AGA roasting oven. Line a deep roasting tin (the AGA hard anodised half sized roasting tin is ideal) with bake o glide and add the sliced onions.

Mix together the garlic, chilli flakes and mustard. Place the pork skin side down and smear this mixture all over the flesh but not the skin. Turn it over and place the flesh side on top of the onions in the tin. Rub a couple of teaspoons of salt into the skin which will now be facing you, working it right into the cuts down to the flesh.

Pour the cider, cider vinegar and maple syrup round the pork. Cook on the 2nd or 3rd set of runners oven for 15 - 30 mins until the skin has turned golden and crispy.

Turn the oven down to 120c or place on the grid shelf on the floor of the simmering oven on and cook for at least 6 hours and ideally overnight. It is not usually necessary to cover the dish with foil.

At the end of the cooking time, check the pork is cooked and tender by putting a knife into it which should come out easily. If the juices in the tin are more than 1 cm deep, remove the pork and cook the onions and liquid either on the floor of the roasting oven or on the simmering plate or hob briefly until reduced to a thick sticky sauce.

To serve, first remove the crackling and divide into pieces with a knife or scissors. Then ‘pull’ the pork by roughly shredding using two forks and mixing in the sticky onions and juices. If the pork has been cooked overnight and all the juices have disappeared, simply add a little boiling water back to the onions and continue as above. The onions should be really dark and caramelised to give plenty of flavour when mixed in with the juicy pork.

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