Pull-apart pork with honey chipotle
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Pull-apart pork with honey chipotle

By Sarah Cook

Contains pork – recipe is for non-Muslims only

Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings

  • Prep:10 mins
    Cook:4 hrs 30 mins
    plus at least 2 hrs marinating
  • Serves 8 with the chilli (see goes well with)
  • Easy

Nutrition per serving

  • kcal 267
  • fat 10g
  • saturates 3g
  • carbs 9g
  • sugars 9g
  • fibre 0g
  • protein 35g
  • salt 0.5g

Ingredients

  • 1.2kg trimmed pork shoulder joint (weight after cutting away the rind - ask your butcher to do this)
  • 75g ketchup, plus 1tbsp
  • 3 tbsp chipotle paste
  • 3 tbsp honey
  • 1 tbsp red wine vinegar

Method

  1. Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.

  2. Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn’t touching it, and bake for 4 hrs.

  3. Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.

  4. Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

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