Slow cooked pulled pork recipe

Name: Slow cooked pulled pork recipe
Ingredients: 2 kg (4.4lbs) pork shoulder; 100 g (3.5oz) fine sea salt; 150 g (5.3oz) light brown sugar; 1 tbsp cayenne pepper; 1 tbsp smoked paprika; 1 tbsp ground cumin; 0.5 tbsp black pepper; 200 g (7.1oz) tomato ketchup; 2 tbsp white wine vinegar; 4 garlic cloves, crushed; 4 tbsp soy sauce; 1 lemon; 1 cup sliced gherkins; 1 cup barbecue sauce; 1 cup coleslaw

15 ingredients

11 steps

Ingredients

2 kg (4.4lbs) pork shoulder
100 g (3.5oz) fine sea salt
150 g (5.3oz) light brown sugar
1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp ground cumin
0.5 tbsp black pepper
200 g (7.1oz) tomato ketchup
2 tbsp white wine vinegar
4 garlic cloves, crushed
4 tbsp soy sauce
1 lemon
1 cup sliced gherkins
1 cup barbecue sauce
1 cup coleslaw

Directions

1

Start by slashing the pork shoulder all over lightly and rub it generously and vigorously with the salt and sugar.
2

Set aside in the fridge overnight.
3

Next day, preheat the oven to 140C/120C fan/Gas 1.
4

Wash the pork well to remove the salt and sugar and dry with kitchen paper.
5

Mix together all the other ingredients, apart from the lemon.
6

Rub this mixture all over the meat then whack the joint into the oven.
7

Forget about it for 68 hours (the longer and slower the better!
8

), but do baste it every now and again with any of the fat and marinade that comes from the meat.
9

Towards the end of the cooking, squeeze the lemon all over the pork to give it a lift.
10

Remove from the oven and leave to cool for a while, then literally pull the meat apart into slithers and chunks.
11

Serve with coleslaw, plus barbecue sauce, gherkins and crusty bread.