This is our own version of the very popular pulled pork, its delightfully spiced and slow cooked.


½ teaspoon of crushed black pepper
½ teaspoon of crushed coriander seed
½ teaspoon of whole fennel seed
½ teaspoon of crushed mustard seed
1 heaped teaspoon of crushed cumin seed
1 heaped teaspoon of flaked chilli
½ teaspoon of turmeric
1 tablespoon of clear vinegar
3 tablespoons of oil
2 tablespoon of dark brown sugar
1 tablespoon of salt
1 teaspoon of garlic ginger paste
25mls of water
1kg of pork loin or sholder Joint


Mix all of the ingredients (except for the pork) together so that they form a paste
Trim as much of the fat as possible and make deep slashes in the pork
Rub mix into the joint
Cover with cling film and leave in the fridge for at least 12 hours
Preheat the oven to 220c
Uncover the joint and put it on the middle shelf fo 15minutes
Then turn down to 110c until the pork is cooked
This may take up to 6 hours
Pull with 2 forks
Make a sauce with the delicious juices after removing the fat