The Perfect Cut of Pork for Pulled Pork

To make the best pulled pork, Jamie Oliver recommends using a half shoulder pork, preferably the hand end. This cut of pork has different flavors and textures, and it falls off the bone beautifully when cooked low and slow.

Ingredients for Flavorful Pulled Pork

In addition to the pork, you will need four carrots, four apples, four onions, and a herb of your choice, such as sage, rosemary, or thyme. These ingredients will add depth of flavor to the pork as it cooks.

Preparing the Pork for Roasting

Before roasting the pork, Jamie Oliver recommends drizzling it with olive oil and red wine vinegar. This combination enhances the flavor of the pork and creates a delicious caramelized crust. He also suggests rubbing the pork with black pepper, sea salt, and nutmeg for added depth of flavor.

Slow Roasting for Tender and Flavorful Pulled Pork

To achieve tender and flavorful pulled pork, Jamie Oliver recommends roasting the pork at 200 degrees Celsius (400 degrees Fahrenheit) for two hours, and then reducing the temperature to 150 degrees Celsius (300 degrees Fahrenheit) and cooking for an additional three hours. This slow cooking method ensures crispy crackling and soft, pullable meat.

Versatility and Storage of Pulled Pork

Pulled pork is incredibly versatile and can be used in various recipes. Jamie Oliver suggests using it for roast dinners, party food, or even freezing it for future meals. The depth of flavor and tenderness of the meat make it a great option for stretching a cut of meat and saving money.