A Sunday roast can sometimes need jazzing up, or perhaps you’re catering for a party and want an easy gluten free dish that can serve a load of guests and put a smile on their faces at the same time? Pulled pork served in gluten free buns, or just with coleslaw and potatoes always goes down well.
Top tip: Long and low! The longer you leave the meat in the oven, on a low heat, the better.
- 2 ½ kg pork shoulder, bone in
- 4 tbsp olive oil
- 1 tsp garlic salt
- 1 tsp onion salt
- 3 tsp smoked paprika
- 1 cup water
WHAT YOU NEED TO DO
1. Preheat the oven to 150 degrees celsius and a large frying pan on the hob. Trim any excess fat off the pork, then rub all over with half the olive oil before sealing in the pan on a high heat. Remove from the pan when it’s golden brown and place into a large roasting tray.
2. In a bowl, mix the remaining olive oil, garlic salt, onion salt, pepper, salt and paprika then rub all over the meat.
3. Pour in a cup of water into the tray then cover the whole tray with tin foil. Make sure it’s tightly covered to avoid any steam escaping!
3. Pop in the oven for 4 hours.
4. Take the tray out of the oven and carefully remove the tin foil. Use a fork to assess whether the meat is cooked as it should easily pull away. If it’s not quite ready, recover with tin foil and put back in the oven for a further 30 minutes.
5. Once it’s ready, cover with tray with tea towels to keep in the warmth for 10 minutes, to let the meat rest. Then, discard the fat and use two forks to pull the meat apart. The pulled meat will soak up the juices and then it’s ready to serve with coleslaw and potatoes, or in gluten free buns!