Sweet spiced pulled pork with plum compote for Mother's Day
Serves 6, with leftovers
Cooking time: around 6 hours
1.6kg (3lb 4oz) shoulder of pork (remove the rind and set aside)
2 tsp each salt and freshly ground black pepper
2 tsp each ground cinnamon and ginger
11/2 tbsp dark brown sugar
For the compote
175g plums, stoned and chopped
175g cooking apples, cored, peeled and chopped
25g (1oz) butter
25g (1oz) light brown sugar
1kg (2lb 4oz) new potatoes
2 tbsp olive oil, plus extra to drizzle
12 plums, halved
500g (1lb 2 oz) purple sprouting broccoli
A knob of butter
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. Remove the string from the pork, and carefully trim the rind from the joint (see crackling tip, below). Set aside. Unroll the pork joint and pat dry with kitchen paper. Place in the roasting tin.
2. Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork and put it in the oven for 30 minutes so the pork brown beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (1/2 pint) hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for at least 5 hours or until tender.
3. Increase the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork then put it back in the oven to crisp for 10 minutes. Take it out of the 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. Drain well. Drizzle the olive oil into a roasting tin, then add the potatoes and season well. 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.
5. For the compote, put all the ingredients into a pan with 25ml (1oz) water, cover with a lid and bring to a simmer. Turn the heat down low and cook for around 5 minutes until the fruit has cooked down and softened. Season with a pinch of salt and give everything a good stir.
6. Brush the plum halves with oil and griddle the cut-side only. Steam the broccoli until just tender, drain then toss with butter and season. Serve the pork, potatoes, griddled plums, buttered broccoli with the compote.
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.
Recipe courtesy of LovePork