Dorset-Style Pulled Pork

Ingredients

In this adaptation, we replace the traditional Chinese spices and seasonings with locally sourced ingredients from Dorset. The slow-cooking method remains the same, but the flavors are enhanced with a blend of Dorset herbs and spices, giving the dish a unique twist. Additionally, the traditional Chinese serving suggestions are replaced with Dorset-inspired serving ideas, such as pairing the pulled pork with local cheeses or using it as a filling for traditional Dorset pastries. We alse have the original recipe for Rousong, so you can check it out.

• 2.5 kg (5.5 lbs) pork shoulder 2.5 kg (5.5 lbs) pork shoulder
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500 ml (2 cups) apple juice 500 ml (2 cups) apple juice
• 4 tablespoons tomato paste 4 tablespoons tomato paste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a large oven-safe pot, heat some oil over medium heat. Add the onions and garlic, and sauté until softened.
3. 3.
   In a small bowl, mix together the brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, dried thyme, dried rosemary, salt, and black pepper.
4. 4.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
5. 5.
   Place the pork shoulder in the pot with the onions and garlic. Pour in the apple juice and add the tomato paste.
6. 6.
   Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 4-5 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   Once cooked, remove the pork from the pot and shred it using two forks.
8. 8.
   Return the shredded pork to the pot and mix it with the cooking juices.
9. 9.
   Place the pot back in the oven, uncovered, for an additional 30 minutes to allow the flavors to meld together.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the spice mixture.
• Serve the pulled pork on freshly baked Dorset buns for a delightful sandwich experience.
• Leftover pulled pork can be frozen and used for future meals.

Serving advice

Serve the Dorset-style pulled pork as a main dish accompanied by a side of creamy mashed potatoes and a fresh garden salad.

Presentation advice

Garnish the pulled pork with a sprinkle of fresh parsley or chives for a pop of color. Serve it in a rustic serving dish to highlight the homemade and comforting nature of the dish.