Even better made one day ahead!
Method:
Mix together the smoked paprika, ground cumin, pepper, brown sugar and salt. Rub over the boneless shoulder of pork.
Put the pork in a large casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
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.
Remove from the oven and put the pork in a big dish, leaving the liquid in the casserole dish.
Cut the skin off, then shred the meat using two forks. Remove any fatty bits, and skim any excess fat off the surface of the sauce.
Stir in a bottle of Sticky Barbecue Sauce to the casserole dish.
Put the pulled pork back in the casserole dish with the juices so it stays moist. Season to taste.
Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’.
Serves: 6
Ingredients:
- 2 tsp Smoked paprika
- 2 tsp Ground cumin
- 2 tsp Pepper
- 2 tsp Brown sugar
- 1 tsp Salt
- 2 medium mugful’s of Cider
- boneless shoulder of Pork (about 1.5kg)
- 1 bottle of Sticky Barbecue Sauce
- 2 Brioche buns
- Coleslaw
