Pulled pork with clams
Matt Tebbutt uses the sweetest late-summer clams to create this dish with a distinctive Spanish flavour
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 7 hrs
Plus overnight curing
- Mix the salt and sugar and rub all over the pork. Put in a large dish and cover loosely with clingfilm. Leave in the fridge overnight. the next day, wipe off any of the mix left on the meat with damp kitchen paper (most of it will have dripped into the dish).
- Heat the oven to 140C/fan 120C/gas 1. Mix the honey, paprika, brown sugar and sherry and rub all over the pork. Put it on a rack in a roasting tin and cook for 7 hours. Remove from the oven and rest the meat on a plate loosely covered with foil. Tip off the juices from the roasting tray, skim off the fat and baste the meat with the juices.
- Cook the onion and garlic in a splash of olive oil until soft. Add the washed clams and sherry and put a lid on for a few minutes until the clams have steamed open. Add the herbs, stir and season.
- To serve, tear the pork into fat chunks, spoon over the some of the meat juices and then finally the clams and their liquor. Serve with crusty bread.
PER SERVING
590 kcalories, protein 83.7g, carbohydrate 5.2g, fat 24.8 g, saturated fat 8.6g, fibre 0.4g, salt 1.56 g
Recipe from olive magazine, September 2010.
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Ingredients
- 200g fine sea salt
- 200g golden caster sugar
- 2kg pork shoulder
- 4 tbsp runny honey
- 1 tbsp smoked paprika
- 2 tbsp brown sugar
- 4 tbsp dry sherry
FOR THE CLAMS
- 1 onion , diced
- 1 garlic clove , crushed
- olive oil
- 1kg clams , washed
- 125ml dry sherry
- small bunch flatleaf parsley , chopped
- small bunch coriander , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 7 hrs
Plus overnight curingIngredients
- 200g fine sea salt
- 200g golden caster sugar
- 2kg pork shoulder
- 4 tbsp runny honey
- 1 tbsp smoked paprika
- 2 tbsp brown sugar
- 4 tbsp dry sherry
FOR THE CLAMS
- 1 onion , diced
- 1 garlic clove , crushed
- olive oil
- 1kg clams , washed
- 125ml dry sherry
- small bunch flatleaf parsley , chopped
- small bunch coriander , chopped
PER SERVING
590 kcalories, protein 83.7g, carbohydrate 5.2g, fat 24.8 g, saturated fat 8.6g, fibre 0.4g, salt 1.56 g
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16 April 2011
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