Pulled pork rolls with crispy crackling anyone?…
Ingredients
- 1.8kg boned and rolled pork shoulder
- Generous amount of salt (about 2 tbsp)
- 1 tbsp dried thyme
- 1-2 tbsp light olive oil (for frying)
Instructions
- Preheat the oven to 160c.
- Remove any packaging from the pork shoulder but leave the butchers string. In an oven safe dish that has a lid and wire rack down the bottom, gently place the pork shoulder in, fat side facing upwards.
- Sprinkle your salt and thyme over the top of the pork. Place the lid on the dish and cook for 5 and a half hours.
- Remove from the oven and turn the oven up too 200c. Move the pork over to a baking tray covered with foil (no wire rack), and brush with the oil and add some more salt (about 1 tbsp or more if you prefer).
- Place the roast back into the oven and cook for 30-40 minutes or until crackling has crisped up.
- Remove from the oven and rest for 5-10 minutes before slicing or pulling apart the roast. Serve up straight away.
- Enjoy!
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