Ingredients

  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp pepper
  • 2 tsp brown sugar
  • 1 tsp salt
  • 2 medium mugfuls of cider
  • boneless shoulder of pork (about 2.5kg)
  • a mugful of a good smoky barbecue sauce
  • soft white rolls
  • coleslaw (see ‘Goes well with…’ below)

Method

  • STEP 1

    Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

  • STEP 2

    Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

  • STEP 3

    Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

  • STEP 4

    Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

  • STEP 5

    Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

  • STEP 6

    Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

  • STEP 7

    Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.