Serves 6
Ingredients
1.6 kg joint boneless pork shoulder
2 tspn salt
1 tbspn Black Pepper
1/2 tspn Chilli Powder
1 tspn Garlic Powder
2 tbspn Smoked Paprika
2 tblspn Dark Brown Sugar
Preparation Method
Preheat the oven to Gas mark 7 (220C)
Line a roasting tin with foil large enough to fold around the pork.
Remove the string, untie the pork, remove the rind (but leave some of the fat) and pat dry with kitchen paper and then place in the tin.
Mix together the salt, pepper, paprika, Garlic & Chilli powder and the sugar.
Massage HALF the mixture into the creases of the pork.
Roll the pork up ( no need to string), and put into the oven for 30 mins – leaving the top uncovered so that it browns.
Turn the oven down to mark1 (150c) remove, and fold the foil over the top of the pork, returning to the oven and cooking for about 5 hours or until tender.
Increase the oven temperature to Gas mark7 (220c). Uncover the pork and crisp for 10 minutes.
Remove from the oven, cover with foil and rest for 30 mins.
When ready to serve, remove the meat and shred with 2 forks into chunky pieces. Add the rest of the salt/ sugar/ paprika mix and stir well. Moisten the meat with some of the juices from the pan (and some Cola Barbecue Sauce if necessary)
Serve with Cola Barbecue Sauce, crispy rolls & coleslaw with a side of potato wedges and corn on the cob.
Ormside Kitchen 