Pineapple-brined pulled pork
John Whaite's easy version of a roast, with its sharp brine and spicy rub, is perfect for a summer gathering.
- CourseMain meal
- Prepare15 mins
- Cook4 hrs 15 mins
- Total time4 hrs 30 mins
- Plusovernight brining
- 1 large Essential British Pork Shoulder Joint, approx. 1.4kg
For the brine
- 1 L pineapple juice
- 4 tbsp sea salt flakes
- 1 tbsp Cooks' Ingredients Green Peppercorns
- 3 fresh bay leaves
For the rub
- 2 tbsp chipotle paste
- 2 tbsp pineapple juice (reserved from the brine)
- 1 tsp ground cumin
The day before you roast the pork, get it brined. Put the pineapple juice (reserving 2 tbsp for the rub), salt, peppercorns and bay leaves into a saucepan and bring to the boil. Remove from the heat and allow to cool completely.
Pour the brine over the pork – I remove the absorbent pad from beneath the pork, return the pork to the packaging, then pour the brine into it. Cover, refrigerate and leave for 18-24 hours.
Preheat the oven to 150ºC, gas mark 2. Mix the rub ingredients together in a small bowl. Remove the pork from the brine and discard the liquid (reserving 2 tbsp for the rub). Remove the strings from the pork, then take off the rind and set aside. Rub the pork all over with the rub mixture. Place the rind back on top of the pork.
Put the pork into a small roasting tin and add 500ml just-boiled water. Cover with foil, then carefully move to the oven and cook for 3 hours 30 minutes. Remove the foil and cook for 45 minutes more, or until the the pork is so tender that it falls apart. Discard the rind, then use 2 forks to shred the meat and serve.
Typical values per serving when made using specific products in recipe