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“Pulled Pork Shoulder - marinated for at least a day and then cooked low and long with all the meat juices retained and absorbed back into the joint. This recipe is for a large shoulder and will produce enough pulled pork to feed a horde!”

Ingredients Nutrition


  1. Marindade:
  2. Place the fennel & coriander in a mortar and pestle and grind them.
  3. Add the cinnamon, grate in the ginger & the lime zest. Bash away some more. Add in the onion and light soy and grind some more before adding in the olive oil and mixing well.
  4. Score the meat on both sides (just a few deep cuts through the already scored skin) and then rub ¾ of the marinade into the meat.
  5. Place in the fridge for 24-36 hours.
  6. Cooking:
  7. Place into a hot oven (200C), uncovered, for 45 minutes.
  8. As the skin begins to crisp, remove from the oven and turn the temperature down to 130°C Carefully remove the skin (and any fat that comes away with it) and set aside for making crackling later. Remove any remaining fat from the top of joint, rub in the remaining marinade, cover with a well-sealed tin foil tent and return to the oven for 4 hours.
  9. Remove from the oven and carefully pour the juices into a gravy splitter. Return the meat to the oven, uncovered for a further 1-2 hours, basting as required.
  10. With 30-45 minutes to go, place the to-be crackling into the oven on a separate tray to crisp up.
  11. Pour the reserved meat juices (minus the fat) into a saucepan and reduce by ¾.
  12. Remove the pork from the oven. After it has been resting for 10 minutes slowly pour over the reduced juices allowing them to soak inches.
  13. Serve from the tray you cooked it in, tearing pieces off with a pair of forks. Onion marmalade goes particularly well as do home-made Focaccia rolls. Perhaps some salad -- .

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