Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what’s not to like? Serve this simple make-ahead meal with all the trimmings
Prep:10 mins
Serves 8 as part of a buffet
1.2kg trimmed pork shoulder joint (weight after cutting away the rind – ask your butcher to do this)75g ketchup, plus 1tbsp3 tbsp chipotle paste3 tbsp honey1 tbsp red wine vinegar
STEP 1Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.STEP 2Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn’t touching it, and bake for 4 hrs.STEP 3Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.STEP 4Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
