Servings: 4 · Prep Time: 10 mins · Cooking Time: 300 mins
Total Time: 310 mins

Dinner | Lunch

Cooked for 5 hours on a low heat this slow cooked, pulled pork creates the most divine and buttery dish. It is melt in your mouth, shout from the roof tops delicious and well worth heading to your local butcher to collect a good piece of meat for. Cooked right, pork really is the most sumptuous meat. This is the perfect dish for a feast shared with loved ones. Serve with an array of colourful roasted vegetables, a homemade gravy and some mashed celeriac. It's also amazing for leftovers mixed with some onions, green pepper, ginger, honey and sweet chilli for an Asian twist. However you choose to serve this dish, you will certainly be making it again and again.



  • pork loin (1.15 kg)
  • sea salt (3 tsp)
  • black pepper (2 tsp)
  • olive oil (glug)


Pre-heat your oven to 200�c.
Prepare your meat by olive oiling a baking tray. Coat your meat in a generous amount of olive oil also cover the fat/skin (get rubbing) with a generous layer of sea salt and black pepper.
In to the oven place your meat in on high heat for 10 minutes.
Immediately turn oven down to 140�c and cook for approximately 4.5-5 hours, basting with the juices from the tray every hour or so and turning the meat.
40 minutes before finishing, place whole garlic cloves and your choice of roasted veg in with the pork and allow them to roast.
Remove the crackling carefully and set as side to cool (allow to the meat to rest for at least 15 minutes).
Using two forks the meat should gently break away by pulling gently.
Serve straight away with large pieces of crackling or cover with foil until needed.