Overnight Aga Pulled Pork
Make use of your Aga's simmering oven with this overnight Aga pulled pork. Super easy to make, this is insanely tender & full of flavour.
Servings: 8 Portions
Equipment
- Large Roasting Tray
Ingredients
- 2 kg Pork Shoulder See Notes
- 1 tsp Mustard Dijon Or French's
Rub/Seasoning
- 1 tbsp Fine Sea Salt
- 1 tbsp Demerara Sugar
- 1 tsp Coarse Ground Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Onion Granules
- 1 tsp Garlic Granules
- ½ tsp Cayenne Pepper
To Cook
- 1½ Litres Cider Or Pork Stock See Notes
Instructions
Pork Prep
- Remove any string from your pork shoulder then using a sharp knife, cut off the skin, leaving as much fat on the shoulder as possible.
- Lightly score the fat with a knife, in a criss cross pattern, place the pork into a large dish/container then brush all over with the mustard.
- Next, place all of the rub ingredients into a bowl then mix to combine.
- Sprinkle the rub all over the pork, to completely cover then place in the fridge & chill for at least an hour (or up to 6).I'd recommend letting the pork marinate for at least an hour but if you're short on time, you can cook it straight away.
Cooking
- Place a piece of baking parchment on the bottom of a large roasting tin then place the pork on top, fat side up.
- Cook the pork in the roasting oven, on the second from bottom set of runners for 25-30 minutes, until browned nicely.
- Pour your chosen cooking liquid over the pork, place a piece of baking parchment on top then cover the tin with foil.
- Place the pork into the simmering oven, on the bottom set of runners then cook for 12-15 hours or until tender. If you insert a food probe/skewer into the pork, there should be little resistance.
- Next, baste the pork with some of the cooking juices then roast in the roasting oven (on the second from bottom set of runners) for 20 minutes, basting with again halfway through. This step is optional but caramelises the pork, adding more flavour!
- Once cooked, let the pork cool down slightly then shred apart with forks. Mix the pork with a couple of spoonfuls of the cooking juices then serve in bread rolls with homemade bbq sauce.
To Reheat
- Any leftover pulled pork can be kept in fridge & should be eaten within 3 days. To reheat, place the pork into a heatproof along with a good splash of water, stock or bbq sauce then cover in foil & cook in the baking oven until piping hot.
Notes
1. Pork - For this recipe, you can use either a boneless or bone in pork shoulder. If using bone in, the pork might take slightly longer to cook.
2. Cooking Liquid - You can slow cook your pork in whatever liquid you like! I'd recommend using either cider or pork stock.
3. Storage - Any leftover pulled pork should be kept in the fridge & eaten within 3 days.
4. Mustard - If you're not a fan of mustard, use veg oil instead for the slather.