Pulled Pork with Sticky Plum Sauce
Meltingly tender and pulls apart easily using a fork covered in sticky plum sauce.
- Serves: 4 - 6 |
- Difficulty: easy
- Prep Time : 2:0 hours |
- Cook Time : 0 mins
1.5 kg – 2 kg pork belly, skin scored (you can also use shoulder of pork)
Maldon sea salt
1 tsp (5ml) fennel seeds
1 onion, roughly chopped
2 carrots, roughly chopped
1 stick celery, roughly chopped
2 heads garlic, halved
½ cup (125ml) Clarks Sticky Plum Sauce
Coleslaw, to serve
Pre-heat the oven to the highest setting (230 °C).
Place the pork onto a roasting tray lined with foil and pat the skin dry using some kitchen paper.
Generously season the skin of the pork with salt and fennel seeds, making sure that the seasoning gets into the scored skin of the pork.
Roast in the oven for about 30-40 minutes or until the skin of the pork has turned to crackling. (Skin should be golden brown and crispy).
Remove the pork from the oven and place the onion, carrots, celery and garlic under the pork.
Reduce the heat to 150 °C and return the pork to oven, roasting for a further 2-3 hours or until the meat is meltingly tender and pulls apart easily using a fork.
When the pork is ready, remove the crackling and set aside.
Pull the meat apart (using two forks) and toss the meat in the sticky plum sauce.
Cut up the crackling and serve alongside the pulled pork with coleslaw.
Serving suggestion: Can also be served in freshly baked oven rolls with extra plum sauce.