Slow Cooked Chipotle Pulled Pork (Gordon Ramsay)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the main bit of skin off the top of the pork shoulder or butt, leave some of it for flavour but you can make crackling out of this.

Step 2

⁠In a mixing bowl, crush garlic, add paprika, brown sugar, salt & pepper (to taste). Form this into a paste by pouring olive oil into the mixture slowly as you stir. Add fresh thyme (retain the stalks).

Step 3

⁠Pour marinade over pork and massage it into the entire pork butt. Drizzle olive oil over top of marinaded pork butt to keep moist. Place in fridge 3 days prior to cooking for best tasting meat.

Step 4

⁠Preheat oven to 140°C.

Step 5

⁠Cut onions into quarters (leave roots on) and sit in bottom of pan. Add fresh thyme stalks on top of onions. Place pork on tray and put in oven for 4 to 5 hours (the slower you cook the pork butt, the juicier it is). In my experience it’s usually around the 4 1/2 hour mark.

Step 6

If your pork shoulder or butt has a bone this is the point you remove the bone with the rest of the pork shoulder use two forks to pull it apart and I usually add the juice from the onion pan into the meat for added flavour.

Step 7

⁠Add several tbsp mayonnaise to dish or small bowl. Add salt & pepper to taste. Add touch of honey, chipotle paste (or smoked paprika) and seeded mustard. Stir & refrigerate, and serve with pork.