Sharing recipe for 12 people, takes only 20 mins; recipe has smoked paprika, ground cumin, pepper, brown sugar, salt, cider, pork, barbecue sauce, roll and coleslaw.
Pulled pork
Course: Sharing
Servings
12
servings
Prep time
15 mins
Ingredients
- Smoked Paprika: 2 tsp smoked paprika
- Pepper: 2 tsp pepper
- Brown Sugar: 2 tsp brown sugar
- Ground Cumin: 2 tsp ground cumin
- Salt: 1 tsp salt
- Roll: soft white rolls
- Pork: boneless shoulder of pork (about 2 1/2 kg)
- Barbecue Sauce: a mugful of a good smoky barbecue sauce
- Cider: 2 medium mugfuls of cider
- Coleslaw: coleslaw (see 'Goes well with...' below)
Directions
- 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.
- Put the pork in a big 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.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- 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.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste.Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
