Pulled pork ragu
Make this ahead for the easiest bank holiday supper ever
Preparation time: 20 minutes
Cooking/relaxing time: About 6 hours
1.6kg (3½lb) joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
2 tsp ground black pepper
1 tsp onion powder
2 tsp dried oregano
3 cloves garlic, peeled
400g (14oz) can chopped tomatoes
2 tbsp balsamic vinegar
1 bay leaf
Pappardelle or tagliatelle, allowing 100g (3½oz) dried pasta per person
Freshly grated Parmesan cheese
1. Preheat your oven to 220°C/R7. 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, pat dry with kitchen paper and place in the tin.
2. Mix together the salt, ground black pepper, onion powder and oregano. Rub the mix all over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
3. Turn the oven down to a laid back 150°C/R2. Remove the roasting tin, mix together the tomatoes and vinegar and pour over the top of the joint. Place the garlic and bay leaf around the pork. Pop it back into the oven and let it cook for at least 5 hours or until tender. Time to chill.
4. Crank up the oven to 220°C/R7. Uncover the pork and pour off the juices and reserve. Pop it back in the oven to crisp for 10 minutes. Take it out, cover with foil and let it rest for 30 minutes.
5. While the pork is relaxing, cook the pasta according to packet instructions and drain.
6. Shred the pork into chunky pieces with two forks and add the meat juices and tomato juices. Stir well. Serve with the pasta and Parmesan.
Recipe and image courtesy of www.lovepork.co.uk