There’s nothing quite like a slow roast on a Sunday afternoon. Especially a meltingly soft, sweet, smoky, spicy, versatile pulled pork shoulder. This has had a lot of bad press recently for being too trendy and a bit past it, but I have never before summoned the courage to try making my own. It was surprisingly simple and has given me one supper and three lunches so far, using a 640g shoulder joint (the biggest I could get). A really nice change from roast chicken salad!
You will need:
1 pork shoulder
3 tsp smoked paprika
Chunk of fresh ginger, grated
3 cloves of garlic, grated
1 tsp tomato purée
2 tsp light muscovado sugar
150ml white balsamic vinegar
Pinch dried chilli flakes
5 shallots, chopped
3. Preheat the oven to 180C fan. Pour 300ml water into the tray and put the marinated pork in the oven for 30 minutes. Turn down to 160C and roast for 2 hours or so, basting every half an hour. If the tray bakes dry, add more water.
4. Don’t worry that it looks a bit ropey, both when you put it in and when you take it out! The beauty is in the inside! Allow to cool for awhile on a dry sheet of foil and pour the juices into a bowl to settle, allowing you to skim the fat off the top.
5. Chuck the rest of the chopped shallots in a frying pan with a little oil and fry on a low heat until soft and translucent. Tip in the rested juices and add in a good cup of water. Simmer until reduced and you’ll have a sweet, sticky, spicy BBQ sauce! It’s great on a roll or as a chutney with a salad.
6. Cut the fat off the pork and pull it apart with two forks – this is a bit labour intensive but it’s worth it! It’s easiest to shred the whole thing while it’s still warm. It’ll cease up once it’s been in the fridge. Be careful of any grizzle or fat though.