The easiest pulled pork recipe you’ll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Prep:15 mins
Serves 12
2 tsp smoked paprika2 tsp ground cumin2 tsp pepper2 tsp brown sugar1 tsp salt2 medium mugfuls of ciderboneless shoulder of pork (about 2.5kg)a mugful of a good smoky barbecue saucesoft white rollscoleslaw (see ‘Goes well with…’ below)
STEP 1Mix 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.STEP 2Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.STEP 3Cover 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.STEP 4Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.STEP 5Cut 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.STEP 6Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.STEP 7Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.STEP 8Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.
