Cheese & Chive Dressing
Ingredients for Pulled Pork
1/2 shoulder of pork, neck endwith bone in (approximately 5kg)
Freshly ground black pepper
2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over
1 handful fresh mint
1-2 fresh red chillies
6 tablespoons olive oil
4 tablspoons red wine viegar
Method - for the Pulled Pork
1, Preheat your oven to full temperature. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season, generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160C / 320 F / Gas Mark 3.
2, Cook for about four hours, basting occasionally with the juices from the tray, then turn the oven down to 150C / 300 F / Gas Mark 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
3, Remove the crackling and put it to one side (this can be used to finish off the topped fries), then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use two forks to break the meat into small and medium-sized pieces. Cover with foil until needed.
For the Original Choice Medium (7/16) CutChips:
1, For best results cook from frozen. Ensure the fryer temperature is set to 175C, fill the basket to the halfway point and deep for 3 minutes, shaking the basket halfway through the cooking process. Drain the oil from the basket for 10 seconds, decant into serving bowls and top as gudied.