Simple Bonfire Night Pulled Pork

A tasty and warming slow cooked dish, perfect to leave cooking while you enjoy a bonfire or fireworks and come back home to afterwards.

Pulled Pork in Brioche Buns

1.5 - 2kg pork shoulder, either boned or bone-in

1 tsp salt

A couple of onions, finely sliced

4 tbsp. balsamic vinegar

2 tbsp maple syrup
 

  1. First line a roasting dish with Bake-o-Glide. Add the sliced onion, pour over the balsamic vinegar and maple syrup and set aside while you prepare the pork.  
  2. Remove all the packaging from the pork and let it stand at room temperature for a few minutes, and blot any moisture off the skin. Carefully cut fine lines in the skin to make crackling unless this has already been done. Rub 1 tsp salt into the skin of the pork, working it into the gaps that will help to make nice crispy crackling. Place the pork on top of the onions.
  3. Cook in the AGA roasting oven for 30 mins then transfer to the simmering oven for 6 hours or longer. All day or overnight is perfect to serve either in the evening or at lunchtime.
  4. To ‘pull’ the pork, cut the skin or crackling off in one piece, return to the roasting oven to crisp up for a few moments if you like. Shred the pork using two large forks, mixing in the sticky onions and juices as you go. Cover with foil to keep warm, in the AGA warming oven if you have one.
  5. Serve in toasted brioche buns with some crunchy coleslaw.
     

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