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Pull-apart pork with honey chipotle

Pull-apart pork with honey chipotle

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 2 hrs marinating
  • Easy
  • Serves 8 as part of a buffet

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

  • Freezable
Nutrition: per serving
NutrientUnit
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
  • 1 tbsp red wine vinegar

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2016

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Overall rating

Rating: 5 out of 5.23 ratings
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