Paprika, Tomato and Wine Pulled Pork

Posted in - Pork & Recipes on September 10th 2013 0 Comments

We were given a bag full of lamb and pork yesterday by a friend. I can’t actually remember why but I assume his freezer is on the blink.  I am sure I heard a while ago from Delia Smith that it is in fact okay to re-freeze after defrosting, provided you then ensure that the meat is cooked through.

Despite this,  with the children starting school today (my son for the first time) and the summer being over, this cacophony of meat has sparked me back into cooking and filling my time so that I am relieved a little of the melancoly I feel when all is quiet once again.



Shoulder of pork (size is not important, I don’t imagine it would ever be that small and I admit I forgot to look at the weight)
2 red onions, though white okay too
1 bulb of garlic
Sprigs of thyme
Maldon sea salt
1 tbsp sweet or smoked paprika, chilli (careful with the quantity), whatever you like
1 tin chopped tomatoes
250mls/ 1 cup of white wine

1.  Set the oven to 190 degrees C.
2.  Remove the skin from the pork and score it.  Let it dry out in the fridge  with nothing on it over night or for a couple of hours or so.  If you have time, roast it before the meat and set aside in a warming oven before serving.  Set the oven to 200 degrees C and put the pork skin on a baking tray with salt rubbed in to the scored skin.  Keep it in the oven for 35-45 minutes until it is cracking crisp.  If you do this after the pork has cooked, you could roast the potatoes at the same time, if using.
3.  Now place the roughly chopped onions, thyme and garlic cloves all with their skins on, into a roasting dish and put the pork on top, rubbed with Olive oil.
4.  Add a tin of chopped tomatoes or 400ml of passata to the tin and the wine, with the paprika or chilli.
5.  Put tin foil over the whole tin so that is it pretty well sealed. You could also do this in a large casserole dish, not sure why I chose a roasting tin…
6.  Now put it in the oven and turn it down to 150 degrees C and leave it in for 5 hours.
7.  After 5 hours, take it out and test if it is falling apart.  If it is not, leave it until it is.
8.  When it is falling apart, remove the meat and cover it with foil to keep warm.  If you find it is cooked far in advance of when you need it, pour a little warm water in the bottom of tin/dish before covering the meat to keep it moist.
9.  Pour the contents of the tin/dish which the meat was cooked in, into a blender and blend, onion/garlic skins and everything.
10.  Now push it through a sieve, or don’t if you want a really rustic twist, though you will risk a strand of thyme or two not being whizzable.
11.  I suggest serving this alongside crispy potatoes and roasted garlic, whatever vegetables you have handy, and some garlic mayo if you want to treat yourself, though this is not a necessity; I just love it on the side.


Leave a Reply