How to cook perfect pulled pork from The Guardian by Felicity Cloake

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Notes about this recipe

  • eeeve on December 24, 2015

    This was an utterly delicious Christmas Eve dinner! Moist and succulent, couldn't stop eating it! Our piece of pork never reached 89C, but after 6.5 hours of cooking it was done nevertheless and the meat flaked nicely off the bone. We didn't use the liquid smoke and didn't miss it. The flavour of the smoked paprika is fairly subtle after all those hours in the oven, but it created a lovely sauce together with the muscovado sugar. Had this with a vinegary/mustardy coleslaw in a bun. Perfect!

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