Pulled pork. A staple of any British Food festival. Usually a fiver for a measly portion on a huge store bought bap. I love it when more than one pulled pork stand turns up to a food festival, I’m always expecting a Sharks/Jets dance off with apple sauce and homemade relish.
Well, leave them to their wild profiteering and overly dry meats, I say. Here’s the secret: Pulled pork is so easy there’s no reason why you couldn’t have it every week. The only drawback is the long time you need to keep your oven on (at a low temperature). Most recipes ask for 10-12 hours, but as someone who can’t leave the house if the TV is still plugged in and as the self appointed light-switcher-off-er of the house, we ended up with three days of tender pulled pork after 6 and a half hours.
Pork shoulder is usually on sale (check the aisle ends) and you can pretty much use any and all of your favorite spices. There’s also the benefit of the having the house fill up with the smell of succulent roasted pork too.