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Pull-apart pork with honey chipotle

Pull-apart pork with honey chipotle

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(5 ratings)

Prep: 10 mins Cook: 4 hrs, 30 mins plus at least 2 hrs marinating

Easy

8 with the chilli (see goes well with)

Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal267
  • fat10g
  • saturates3g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein35g
  • salt0.5g
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Ingredients

  • 1.2kg trimmed pork shoulder joint (weight after cutting away the rind - ask your butcher to do this)
  • 75g ketchup, plus 1tbsp
  • 3 tbsp chipotle paste
  • 3 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp red wine vinegar

Method

  1. Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.

  2. Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn’t touching it, and bake for 4 hrs.

  3. Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.

  4. Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

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Comments, questions and tips

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Taddygirl
13th Sep, 2017
5.05
The kids loved this. Very easy to make and delicous to eat.
kathryndonna's picture
kathryndonna
29th Dec, 2016
5.05
I followed the recipe exactly and the result was delicious. The pork was meltingly tender and just fell apart and the sauce gave just the right amount of flavour without being overpowering. I served it with slaw, apple sauce and stuffing balls and with Brioche buns to be filled with all or some of the above. A real hit with the adults and kids alike.
magriet
28th Dec, 2016
Made this in my AGA last week. Só easy and the taste was wunderful! Served it on a bun with smashed avocado and some lettuce.
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