This is a commissioned post
Bank holidays are great for catching up with friends and family and hopefully getting outside and enjoying some good weather too. My family love getting together for big feasts during the holidays but none of us really wants to be stuck in the kitchen all day when we could all be doing something more fun all together like going for a walk to the beach. So with this in mind we’re having pulled pork instead of a traditional roast this weekend. It takes longer to cook but there is very little hands on time meaning that the meat can be put in the oven in the morning and then be ready for a late lunch after a long walk to build up an appetite.
I’ve chosen a Moroccan inspired spice mix to add my pork because we all love the rich, fragrant spiciness of ras el hanout paired with the fiery heat of harissa. Preparing the meat is easy, all you need to do is rub over the spice mix and then let it roast slowly in the oven for about 5 hours then shred it up with a couple of forks. Then serve it alongside an impressive looking, yet very easy to prepare jewelled cous cous studded with dried fruits, almonds and pretty pink pomegranate.
- 1.6kg boneless rolled pork shoulder joint
- 2 tbsp ras el hanout spice blend
- 2 tsp fine sea salt
- 2 tbsp soft brown sugar
- 3 tbsp harissa paste - use 2 tbsp if you prefer milder chilli heat
- 400g cous cous
- 800ml hot chicken or vegetable stock
- 2 pomegranates - seeds removed
- large handful of dried apricots - chopped
- large handful of dates - chopped
- large handful of flat leaf parsely - finely chopped
- large handful of flaked almonds
- juice of 1 lemon
- 5 tbsp olive oil
- salt and freshly ground black pepper
- Preheat the oven to 220°C (200°C fan) and line a roasting dish with a large piece of foil big enough to wrap around the pork later, fold the edges of the foil down.
- In a small bowl mix together the ras el hanout, salt, brown sugar and harissa.
- Remove the string from the pork and pat dry with kitchen paper, leave the rind on and unroll the meat then rub over half of the spice mix. Re roll the pork loosely and place skin side up into the lined roasting dish and roast for 30 minutes.
- Reduce the heat to 150°C (130°C fan) and cover the pork with the overhanging foil then return to the oven to slow roast for 5 hours.
- After 5 hours is up, turn the heat back up to 220°C (200°C fan), uncover the pork and give it 10 minutes in the oven to crisp up on top.
- Take the pork out of the oven and wrap in foil then rest for 30 minutes.
- While the meat is resting prepare the cous cous. Put the cous cous into a large bowl with the apricots and dates and pour over the stock, leave for 10 minutes to absorb the liquid then fluff up with a fork. Whisk the lemon juice and olive oil together with some seasoning then add to the cous cous with the pomegranate seeds and parsely and mix well. Transfer to a serving dish and scatter over the flaked almonds.
- Use 2 forks to shred the meat, it should be very tender and pull easily and stir through the remaining spice mix and the meat juices, serve on a large platter and let everyone get stuck in.
Recipe commissioned for Love Pork.
For more lazy pulled pork inspiration check out Fuss Free Flavours’ Ultimate Effortless Pulled Pork, Recipe From A Pantry’s Slow Cooked Chinese 5 Spice Pulled Pork or Foodie Quine’s Slow Cooker Irn Bru Pulled Pork.