London Pulled Pork

Based on 2kg raw pork (boned, skinless and rolled). Serves ~10.

For the dry rub:

  • 15g salt
  • 20g dark brown sugar
  • Spices and flavourings, to taste (e.g. smoked paprika, onion granules, pepper, chilli etc.)

For the sauce:

  • 400ml pork or chicken stock
  • 100g ketchup
  • 20g English mustard
  • 1 bulb garlic, peeled, crushed
  • 4 shallots, roughly chopped
  • 5g fresh sage
  • 150ml strong dark ale (reserve rest of bottle for basting)
  • 150ml apple juice or one grated sweet apple
  • 10g brown sugar
  1. Preheat oven to 140C.
  2. Apply dry rub to pork, massage in and place on metal trivet over a pan in the oven.
  3. Baste with leftover beer (or any flavourful liquid) every 2 hours, for a minimum of 6 hours, or until a desired dark crust forms and the inside is tender (see pictures).
  4. Add all the ingredients for the sauce in a pan, simmer for 30 minutes and blend until smooth. Reduce to desired consistency.
  5. Allow pork to rest for at least an hour, lightly covered with foil. Tear and mix with the sauce. Serve as desired.


  • Longer cooking times will mean a darker crust and is personal preference. Meat will be slightly drier but much stronger flavour.
Pulled Pork
The contrast between the almost leathery outside and the succulent flesh inside is what makes this a winner.


Blog #1

First wave of recipes going/gone up today, think I’ve got the format I like down. The rough puff was probably the most rewarding to make and master – it’s certainly more about the technique than the recipe itself.

The chimichurri is one I’ve been developing a while now. I like to serve it with very thin slices of black’n’blue bavette or another particularly fatty/rich cut. It speaks for itself though so I’ll let you make it for yourself and try.

On to the pulled pork; in this case, I wanted to replicate the rich bark of traditional American barbecue but with a much more savoury flavour. Also, hot smoking, whilst delicious, is incredibly labour intensive and not a particularly British cooking practice, so I decided to do it in an oven instead. You’re just lazy. Also, clean your room, it’s filthy. – Ed. British pork is particularity, uh, porky, and I wanted that to be the most identifiable flavour in every bite. Pulled pork in the States serves more as a vehicle for the fairly sweet barbecue sauce. Still delicious, just very American. Why London Pulled Pork? Haven’t a scooby really. British Pulled Pork sounded a bit too UKIP-y and I’m originally form London so go figure.

Got a few more recipes immediately in the works, as well as an article about mental health in the food industry in the planning stage. Stay tuned.


Optimal chimichurri utilisation for concentration on your charred meat delectation.

Rough Puff Pastry

  • 250g strong bread flour
  • 250g butter, unsalted, cold and in 2cm cubes
  • 1tsp table salt
  • Ice water, as needed
  1. Whisk the salt into the flour, add the butter and make sure each piece is coated.
  2. Add in ice water little by little until a soft dough is formed. Rest in the fridge for 15 minutes.
  3. Roll out the chilled dough into a 2cm thick rectangle. Fold inwards in thirds, rotate 90 degrees and repeat. Chill in fridge for 15 minutes.
  4. Repeat 2 more times.
  5. Use as necessary in recipes.


  • Pastry must be kept cold at all times to maintain layers.
  • Tarte fine (pictured) is a good use. Brush parchment with butter, sprinkle caster sugar over then the pastry, docked. Layer with thin slices of apple, egg wash exposed pastry and bake for 15-20 minutes. Glaze with apricot jam, serve room temperature.

Tarte Fine

Scratching Fries

  • Pork skin
  • Salt
  • Oil to fry
  1.  Simmer the pork skin in salted water for 2-4 hours, or until the fat begins to separate from the skin.
  2. Discard the water and scrape the fat from the skin with the back of a knife.
  3. Leave uncovered in a fridge for minimum 8 hours to dry out.
  4. Slice into thin strips, fry at 180C until no longer bubbling and the skin is puffy.
  5. Toss with salt and allow to stand for 5 minutes to crisp up.


  • Serve with beer on a hot day.

Scratching Fries

Chimichurri Salsa

Makes ~300g.

  • 3 chillies, heavily charred then finely chopped
  • 60g parsley, finely chopped
  • 10g dried oregano
  • 1 clove garlic
  • 2 shallots, finely chopped
  • 175ml oil
  • 50ml red wine vinegar
  • lemon juice, to taste.
  1. Process the garlic and parsley in a mortar to a fine paste with some salt.
  2. Add the chillies and oregano then process.
  3. Add the oil, vinegar and lemon juice.
  4. Finish with the finely chopped shallots but do not process.


  • Leave to mature in the fridge for at least one day if possible. Will keep for a week.
  • Serve with rare steaks or any chargrilled foods.