PULL with two

Serves: 6, plus leftovers Preparation time: 20 minutes Cooking time: Around 6 hours Ingredients 1.6kg shoulder of pork (remove the rind/skin if you wish) 2 teaspoons sea salt 2 tablespoons dark brown sugar 1 tablespoon smoked paprika 2 tablespoons American mustard 6 rolls Coleslaw --- --- ---

Rind removed, each serving provides:

Saturates SaltFat SugarsEnergy 3.0g 3.4g11.1g 8.9g 1651kJ 394kcal 15% 56%15% 9%20% of an adult’s reference intake. Carbohydrate 35.7g, Protein 40.3g, Fibre 1.3g, Iron 3.06mg

BBQ PULLED

PORK ROLLS

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Remove the string, unroll the pork, and place it in the tin. 2. Mix the salt, sugar, paprika and mustard. Rub half the mix all over the pork. Keep the other half for later. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. 3. Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Put it back into the oven and let it cook for around 6 hours. 4. For the last 30 minutes of cooking, transfer the pork to the barbecue, in the foil. 5. Remove from the barbecue, pull the meat apart with two forks and stir in the rest of the rub mix.

Fill the rolls with the pork and coleslaw and serve immediately.

--- --- Perfect for lazy alfresco dining

Rind removed, each serving provides:

SaturatesFat SugarsEnergy 8.4g20.5g 7.8g 1940kJ 462kcal 42%29% 8%23% of an adult’s reference intake. Carbohydrate 8.6g, Protein 29.3g, Fibre 1.9g, Iron 5.07mg

Salt 1.3g

21%

--- --- AN EXOTIC SENSATION

Serves: 6 Preparation time: 20 minutes Cooking time: Around 6 hours Ingredients 1.6 kg shoulder of pork (remove the rind/skin if you wish) 4 tablespoons Thai red curry paste 6 tablespoons coconut cream 2 teaspoons Thai fish sauce 1 lemon grass stalk, finely chopped 2 kaffir lime leaves, torn into pieces For the Asian Slaw: Finely grated zest and juice 2 limes 2 teaspoons freshly grated ginger 1 red chilli, seeded and chopped 1 teaspoon light brown sugar 2 large carrots, peeled and grated 8 radishes, thinly sliced 4 spring onions, thinly sliced 1 cucumber, seeds removed and cut into thin strips 4 tablespoons freshly chopped coriander 1 tablespoon toasted peanuts, roughly chopped --- --- --- THAI PULLED PORK WITH ASIAN SLAW

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork and place in the tin. 2. Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix all over the pork and keep the rest for later. Fold the pork back up. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully. 3. Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender. And relax. 4. Turn up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes. Remove the lime leaves. 5. While the pork is taking it easy, make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients. 6. Shred (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix.

Serve the pork with the slaw for an easy Thai feast.

Pulled pork middle eastern flatbreads

Serves: 6, plus leftovers Preparation time: 20 minutes Cooking time: Around 6 hours Ingredients 1.6kg shoulder of pork, remove the rind 1 tablespoon ground paprika 1 tablespoon ground cumin 2 tablespoons dark muscovado sugar 100ml passata 1 teaspoon each salt and freshly ground black pepper --- ---

To serve: 6 flatbreads 2 avocados, halved, stoned and sliced 1 small red onion, sliced finely Small handful of torn mint leaves Yogurt Paprika, to season 1 lemon, cut into six wedges ---

1. 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. Unroll the joint and place in the tin. 2. Mix together the paprika, ground cumin, sugar, passata and seasoning. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 200ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 6 hours or until tender. 3. Take the pork out of the oven, cover with foil and rest for 30 minutes. Griddle the flatbreads until golden. 4. Leaving the pork in its cooking juices, use two forks to shred into chunky pieces.

Divide the pork among the flatbreads. Top with the avocado and red onions then scatter the mint over the top. Spoon on the yogurt and sprinkle with paprika to season. Serve with a wedge of lemon to squeeze over.

--- --- An easy, sticky fingered feast

Rind removed, each serving provides:

Saturates SaltFat SugarsEnergy 4.8g 2.3g18.6g 14.3g 2510kJ 595kcal 24% 38%26% 15%30% of an adult’s reference intake. Carbohydrate 65.6g, Protein 46.8g, Fibre 4.2g, Iron 5.68mg

Rind removed, without crackling each serving provides:

Saturates SaltFat SugarsEnergy 6.8g 2.2g21.0g 29.3g 2360kJ 560kcal 34% 36%30% 31%29% of an adult’s reference intake. Carbohydrate 54.8g, Protein 42.2g, Fibre 7.3g, Iron 5.31mg

--- --- A Lazy

Sunday Indulgence

Serves: 6, plus leftovers Preparation time: 25 minutes Cooking time: Around 6 hours Ingredients 1.6kg shoulder of pork (remove the rind and set aside for crackling) 2 teaspoons each salt and freshly ground black pepper 2 teaspoons each ground cinnamon and ginger 1½ tablespoons dark brown sugar To serve 1kg new potatoes 2 tablespoons olive oil, plus extra to drizzle 12 plums, halved 500g purple sprouting broccoli A knob of butter --- --- Pulled pork FAMILY FEAST

1. 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. Unroll the joint and place in the tin. 2. Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 6 hours or until tender. 3. Increase the oven to 220°C (fan 200°C), Gas Mark 7 and uncover the pork. Cook for 10 minutes. Remove from oven, cover with foil and rest for 30 minutes. Shred with two forks. 4. About 40 minutes before the pork is ready 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 they’re golden.

Serve the pork with potatoes, griddled plums and buttered broccoli.

For those special occasions why not serve with a plum compote? Visit lovepork.co.uk for the recipe.

For the crackling (optional) Place the pork 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 into small pieces to serve.

Chilli Con Carne Pulled Pork (USING a slow cooker)

Serves: 6, plus leftovers Preparation time: 15 minutes Cooking time: 8-10 hours Ingredients 1.6kg pork shoulder, remove the rind 1½ teaspoons hot chilli powder 2 teaspoons each ground cumin and coriander 1 teaspoon smoked paprika 1½ teaspoons dried oregano 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 onion, chopped 1 red pepper, deseeded and chopped 400g can kidney beans 400g can chopped tomatoes 200ml hot chicken or vegetable stock To serve 6 soft small tortillas Handful of coriander leaves 12 cherry tomatoes, chopped 50g grated full fat hard cheese, eg Cheddar or Cheshire cheese 1 lime, cut into six wedges 14 --- --- ---

1. Put the pork on a board and open it out. Mix together the spices, oregano and salt and pepper and rub all over the pork, massaging it in well. Roll the pork back up again (there is no need to retie the string). 2. Put the joint into the slow cooker and add the onion, pepper, kidney beans, chopped tomatoes and stock and cook for 8-10 hours on low. Turn the joint over halfway through the cooking time. 3. Take two forks and gently pull the pork apart and shred the pieces. Lightly warm the tortillas. Mix the lettuce and cherry tomatoes together. 4. Divide the tortillas among six plates and top each with some of the salad, the pulled pork chilli, then the cheese and coriander leaves. Serve with a lime wedge to squeeze over.

--- --- A delicious delight

Rind removed, each serving provides:

Saturates SaltFat SugarsEnergy 5.3g 2.8g14.7g 8.1g 2291kJ 543kcal 26% 46%21% 8%28% of an adult’s reference intake. Carbohydrate 47.4g, Protein 59.8g, Fibre 5.3g, Iron 5.88mg

TASTY TIPS WITH LEFTOVERS Keep any left over pulled pork in the fridge to use in these delicious ideas for simple meals.

Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes depending on size Coat a pizza base with a few tablespoons of barbecue sauce. Top with some pulled pork, roasted red peppers and a handful of sweetcorn. Sprinkle over some grated mozzarella cheese and a little dried oregano and place in a hot oven until the base is crispy and topping golden. Serve with a crisp green salad and coleslaw. ---- ---- PULLED PORK PIZZA

Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes Preheat the grill then toast four slices of sourdough bread lightly on each side. Put 200g pulled pork in a bowl and mix together with 2 tablespoons sundried tomato paste and season with Worcestershire sauce. Top the toast slices evenly with the mixture. Separate 2 medium eggs. Add 2 tablespoons Dijon mustard to the bowl with the egg yolks and mix together then stir in 175g grated mature Cheddar cheese and season well. Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden. Pulled pork rarebit ---- ----

Agriculture and Horticulture Development Board AHDB Pork, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

FOR MORE MOUTH-WATERING RECIPES VISIT LOVEPORK.CO.UK