24 Hour Pork (pulled pork)
Lay in the pork and any flavourings you may like. I love some thyme, sometimes garlic (I leave whole) sometimes shallots it's all about the gravy to be honest. Then I whack it in the top of the Aga, in its foil blanket. I have mine at about 220˚c for about 20-30 mins then into the bottom oven it goes (mine is a 2 oven sort) about 100˚c in a normal oven.
And basically that's it for anything from 18-24 hours.
I serve this either with dauphinoise or roast potatoes and its gorgeous as a hog roast in white baps with apple sauce and stuffing fantastic for a party.
If i'm doing it as a roast I take out pork to rest, take off the fat and put back in hot oven on a tray for fab crackling. I then mix in a little gravy granules and some water into baking tray with meat juices, bring to the boil on the top, strain and its yum, for the pork I use 2 forks to pull apart.
Also its good to add in some apples for the last 3 hrs you can whiz up with a little strained meat and herby juice for gorgeous apple sauce. ENJOY
*For Hog roast add two thirds of a bottle of good BBQ sauce to the pulled pork when pulling apart with the forks.