‘Pulled’ Lamb and ‘Pulled’ Pork

image Martin Poole

These delicious recipes work really well with the cheaper, awkward cuts like shoulder (or hand of pork). The slow cooking leaves you with meltingly tender meat that is then ‘pulled’ off the bone (or shredded) with forks.

‘Pulled’ Shoulder of Lamb (pictured)

2tbsp olive oil
1 tsp dried chilli flakes
1/2 tsp Cumin seed
1 tbsp finely chopped rosemary
About 1.5-2kg lamb shoulder on the bone

To serve
1/2 cup chopped fresh Flat leaf parsley and fresh mint
2 Garlic cloves, crushed
4 Anchovy fillets chopped
2 tsp Capers
Finely grated zest 1 lemon

Combine the olive oil, spices, 1 tsp sea salt and rosemary.
Trim any excess fat from the lamb and rub the spice mixture into the
meat. Marinate for up to 12 hours.

Preheat the oven to 140C. Place the lamb in a roasting tray. Put about
1cm boiling water in the bottom of the tray and cover with foil (or a lid).
Roast for about 5 hours, or until the meat is very tender. Check every
hour and top up the water when needed.

Rest the meat then shred or pull the meat off the bone.
Stir the chopped parsley, mint, garlic, anchovy, capers and lemon zest
through the shredded meat and serve immediately. Serves 6

Chinese-style ‘Pulled Pork’

1.5 – 2kg shoulder of pork
125ml (1/2 cup) hoisin sauce
2 tbsp light soy sauce
2 tbsp shaoxing wine
2 tbsp runny honey
1/2 tsp ground five spice
1 tsp ground fresh ginger
3 spring onions. sliced

Combine the hoisin, soy sauce, shaoxing honey, five spice and ginger.
Brush the mixture over the shoulder. Marinate for up to 12 hours.

Preheat the oven to 140C. Place the pork in a roasting tray.
Put about 1cm boiling water in the bottom of the tray and cover with
foil (or a lid). Roast for about 5 hours, or until the meat is very
tender. Check every hour and top up the water when needed.

Rest the meat then shred or pull the meat off the bone.
Stir through the spring onion and serve immediately. Serves 6