Cooking Time: About 6 hours
Prep Time: 20 Mins
1.6kg (3lb 8oz) joint boneless pork shoulder (remove the rind/skin if you wish)
2x5mlsp (2tsp) sea salt
2x15mlsp (2tbsp) dark brown sugar
15mlsp (1tbsp) smoked paprika
- Preheat your oven to 220°C (fan 200°C), Gas Mark 7. 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 from the pork and unroll, 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 minutes leaving the top uncovered so it browns beautifully.
- Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin from the oven and fold the foil over the top of the pork. Pop it back into the oven and let it cook for about 5 hours or until tender.
- Turn up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
- 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.
Recipe courtesy of Ladies In Pigs