Today I'm gonna cook the most delicious pulled pork extravaganza and you can use it in so many
different ways, it's gonna be brilliant. First up I went to the butchers. This is a half shoulder of
pork, it's the hand end, I prefer this part of the shoulder because there's different cuts in
there and they're different flavours and it just falls off the bone so beautifully. We've got four
carrots, we've got four apples, we've got four onions, and then we're gonna use a lovely herb.
Beautiful sage, it could be rosemary it could be time, and this will become the trivet for
this pork. I'm just gonna chop the onions in half once I've peeled them, like that.
I want to keep them quite big because this pork shoulder will cook low and slow for a
number of hours. They're gonna get caramelised and sweet and delicious. Then the carrots,
we'll split them down the middle. Get your apples and just cut them into quarters, remove that core,
and there you go. When I'm roasting this pork I'm doing it for my family, it makes the most amazing
roast dinner, it's fantastic for party food. It's also brilliant if you're living on your own,
honestly I would still do it. You can freeze it and for months to come you've got the depth of
flavour and the deliciousness that you can put to a whole bunch of different recipes. And it will
save you a load of money as well because you're stretching a cut of meat a long way. And then
we've got sage here right, so all I'm gonna do is grab the stalk like that and then twist it,
and it's that simple. Let's get the pork ready to roast. For that I'm just gonna lightly drizzle it
with a little olive oil, a couple of tablespoons. The same amount of red wine vinegar,
so the vinegar and pork has a very good relationship right, the fat and the acidity
and the flavour is a phenomenal thing. We'll hit it hard with black pepper and lovely sea salt, and
we'll rub this all over the pork. And then there's one spice that I wanna hero, and that's nutmeg.
So grate that nutmeg in, smells amazing. Just give it a nice rub all over.
So once you've got this all rubbed up nicely we simply just grab the apples
and the carrots and the sage and bung it underneath. While this pork cooks it will be
kind of raining all of its gorgeous juices down on that trivet, and the flavour you'll create
will be absolutely phenomenal. So give that a nice little mix-up and last but not least
a whole bulb of garlic. Leave it in the skin, no work at all right? As that roasts
it will go creamy and mild and delicious and perfumed. So that's it. Three minutes work,
and then we're gonna let the oven do the work, so let me just wash my hands, now
as far as the oven's concerned I'm gonna preheat it to 200 degrees Celsius which is 400 Fahrenheit
and we'll give it two hours right, two hours to get this beautiful pork shoulder going. And then
after two hours just turn it down to 150 and we'll cook it for three hours. That will guarantee you
crispy crackling and the most soft tender gorgeous pullable meat. So now I can do whatever I want,
three minutes work to put it together and the oven does all the hard work, brilliant.
Hello.
Come on boy! Absolutely outrageous smells
of that beautiful pork, it's had five hours of love and care - not from me, from the oven.
Look at that! Something special that is. Okay, so let me show you how to take this beautiful
piece of pork and create the potential for meals, many meals, for the next month or
two. So look let's just take that crackling there, whoa! Now that is a pork scratching!
Crispy and delicious. Get yourself two forks, very very simple. Get in there to the shoulder and just
pull this off. So look the only thing that you have to do is just pull the meat off the bone.
I've broken most of it up, right now we're gonna chop it up. Look the dog's turned up, hello mate!
You know that something's happening.
You'll see there is a little bit of fat here.
This is not waste, it makes the best... the best roast potatoes. And I'm just gonna squeeze
the garlic out of its skins and what you're left behind with is
this amazing garlic puree. Oh the smell is phenomenal. And then get that meat back
into this incredible dripping tray. What we're gonna do is
toss the apple and the onion and the carrot and that lovely sagey-ness around this pork,
and the flavour will now be off the richter scale. I haven't tried any yet I'm holding myself back.
And I reckon you could easily feed 15 portions out of that if not more so when you talk about,
you know, value for money. That's kind of done, let's have a little wipedown
and then flip the board here. Let me just wash me hands.
So then we got this, the biggest crackling I've ever seen.
Let's just kind of cut it up into chunks.
Yeah people are gonna fight over that. Look at that.
Beautiful. What I do now is let that cool down and then I'll bag it up in the freezer.
Everybody! Where d'you want me to sit, at the end? Can
you make room Buds? Wow this is lovely, looks amazing.