Pulled pork with paprika and brown sugar
Serves: 6
Ingredients
- 1.6kg joint boneless pork shoulder (remove the rind/skin if you wish)
- 2tsp sea salt
- 2tbsp dark brown sugar
- 1tbsp smoked paprika
Method
- Preheat the oven to 220C/Gas7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
- Mix the salt, paprika and sugar. Massage half the mix all over the pork. Keep the other half for later.
- Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 mins, leaving the top uncovered so it browns beautifully.
- Turn the oven down to a laidback 150C/Gas2. Remove the roasting tin and fold the foil over the top of the pork. Pop it back into the oven and let it cook lazily for about 5 hours or until tender. Crank up the oven to 220C/Gas 7. Uncover the pork to crisp for 10 mins. Take it out of the oven, cover with foil and let it rest for 30 mins. While the pork is taking it easy you can too.
- Shred the pork (in the cooking juices) into chunky pieces with two forks. Add the rest of the salt, sugar and paprika mix and stir well.
- Serve with crusty rolls and coleslaw, with a side of potato wedges or corn on the cob.
