Pulled Pork

Ingredients for  4  Servings

• 1.2Kg

  Boneless pork belly, skin removed
• For the Marinade

• 3 tbsp

  Light brown sugar
• 1 tbsp

  Smoked paprika
• 1 tsp

  Onion powder
• ½ tbsp

  Lightly crushed coriander seeds
• ½ tbsp

  Lightly crushed fennel seeds
• ½ tbsp

  Wholegrain mustard
• 2 tbsp

  Olive oil
• 1 tbsp

  Worcestershire sauce
• 1 tbsp

  Sherry vinegar
• 2

  Garlic cloves, grated
• 1 tbsp

  Sea salt
• ½ tsp

  Freshly ground black pepper
• To Serve

• -

  Jacket potatoes, warmed tortillas or cooked rice
• -

  Soured cream

Approximate Times

• Preparation :

  Over 2 hours
• Cooking :

  1 to 2 hours

Method

1. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight.
2. Put the pork and all the marinade into the pressure cooker and add 200ml water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.)
3. Remove the pressure cooker from the heat and leave to depressurise.
4. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through.
5. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.