|My own ill-advised knitwear. Well- it is Christmas...|
I'm not afraid to admit that this is a bastardized Jamie Oliver recipe. Now that's not to say there was anything wrong with the original, it's just that I do enjoy tinkering with things. I also believe that with any recipe, there's always the opportunity to put your own stamp on something- so long as you're not screwing with any basic chemistry at work (so no tampering with Mary Berry's sponge, please).
It's also worth mentioning that this takes a Very. Long. Time. But, it's worth it, and you can prattle around the house while it's cooking- maybe take the time to pair up all those nice new socks you seem to have acquired...
Jerk-Roasted Pulled Pork For The Masses
What You Need:
- 5kg boned and rolled pork shoulder, but ask your butcher nicely if they still have the bone hanging around. I also bought a nice little rack of ribs for the meat to rest on while it's cooking- the meat's delicious after a few hours in the oven.
- 1 x bottle of good quality cider- I really like the slightly medicinal taste of Hecks in this dish. You are, of course, permitted a cheeky swig for yourself every once in a while...
- 1 x can of Coca Cola (other 'cola' brands are available, but let's face it- they're shit. So just buy the real stuff)
- A handful of fresh thyme, leaves ripped off
- 1 tbsp ground cumin
- 1 tbsp fennel seeds, lightly bashed with anything solid you have to hand
- A liberal grating of fresh nutmeg
- Maldon Sea Salt and freshly ground black pepper
- Olive oil
- 3 x scotch bonnet chillis. More if you like it really hot, less if you're a bit of a whimp.
- 2 tbsp dark muscavado sugar
- A large knob of fresh ginger, grated
- 1/2 tbsp allspice
- 1/2 tbsp cloves
- 5-6 cloves of garlic, mashed with salt in a pestle and mortar
- Juice and zest of three limes
- A bunch of healthy-looking coriander
What You Do:
1. Preheat your oven to its hottest setting- I was quite impressed to discover that ours manages 260 degrees. If your butcher hasn't already, score the skin of your pork and rub all over with the fresh thyme, ground cumin, fennel seeds, nutmeg, salt and pepper. Do this dry at first, and then follow with a hefty glug of olive oil to lubricate things nicely.
2. Pop your joint into a snug-fitting oven tray, resting on the bones. Pour half of the cider and half of the coke into the BOTTOM of the tray, taking care to leave the skin completely dry. If it gets even the tiniest bit soggy, your crackling will be abysmal (and we all know legendary crackling is the benchmark of all good pork). Place in the middle of your swelteringly hot oven for half an hour.
3. After the 30-minute mark, turn the oven down to 130 degrees, and add the rest of the cider and coke to the oven tray. You're afforded a bit of faffing-time doing this, as you'll need to have the door open for a moment to cool the oven down anyway.
4. Set your timer for three and a half hours. Commence sock organising.
5. Once it's up, cover your joint with a layer of foil. Set the timer for a further three and a half hours. Write a short play, or learn a language.
6. And, we're done! Well, nearly. Once your timer has sounded, pull the joint carefully out of the oven. Move to a large plate, and leave to rest with the foil on. Skim the fat from the top of the oven tray (do not chuck this carelessly down your sink. Not only will it probably bugger up your drain, it's also a shameful waste of excellent fat that would much rather be used on a potato one day), and pour all the remaining juices into your favourite bowl.
7. Finely chop your scotch bonnets, and avoid all eye-scratching, tooth-picking and baby-cuddling pursuits until you've thoroughly washed your hands. In your nice bowl, start concocting what is essentially a Jerk seasoning-mix the sugar, grated ginger, ginger powder, allspice, cloves, mashed garlic, lime juice and zest. Don't worry too much about being exact with the quantities, tweak according to your own palate. It needs to taste a lot stronger than you'd think, as it has a rather large heap of meat to cover.
8. Remove the layer of crackling from the pork. If it isn't quite up to scratch, pop it under a hot grill for a few minutes. Scrape off the white, flobbery layer of fat from underneath, and discard. Now, start the shredding- the meat should fall 'aaahhh-' inducingly apart- in slow motion, just like a Marks and Spencer advert. Pull it all apart with two forks, and then toss in the jerk seasoning.
Pile onto your favourite serving plate, and let everyone dig in. It's best served with something that can mop up the juices adequately, so I tend to do mine with sweet potato mash and lots of hot greens. As I mentioned, unless you really are feeding the five thousand there should be a fair bit of meat leftover. Just cover this up and stick it in the fridge to await further instructions...!
Merry Christmas/Happy Hannukah/Jolly New Year and all that malarkey...