Name: Pulled pork
Prep time: 15 min
Cook time: 15 min
Yield: 12
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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pulled pork

1. 2 tsp smoked paprika -

2. 2 tsp ground cumin -

3. 2 tsp pepper -

4. 2 tsp brown sugar -

5. 1 tsp salt -

6. 2 medium mugfuls of cider -

7. boneless shoulder of pork (about 2.5kg) -

8. a mugful of a good smoky barbecue sauce -

9. soft white rolls -

10. coleslaw (see 'Goes well with…' below) -

How to cook deliciously - Pulled pork

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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

7. Stage

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

8. Stage

Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.