US
Ingredients
Serves: 4
1.8kg pork shoulder joint (from the neck end with bone in and a good layer of fat on top)
1 tbsp course sea salt
2 tbsp ground smoked paprika
1 tsp ground cayenne pepper
1 tsp ground cumin
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1cm fresh ginger, minced
100g tomato puree
2 tbsp Worcestershire sauce
2 tsp wholegrain mustard
1 orange, juiced
Method
Preheat the oven to 220°C/200°C fan/gas mark 7.
Line a large roasting tin with sheets of foil large enough to cover the pork with 3cm of space between the foil ‘tent’ and the pork.
Pat the pork dry and add it to the tin. Mix together the salt, paprika, cayenne, and cumin, and rub it into the pork evenly.
Place the pork into the oven for 40mins, uncovered by the foil, to allow the pork to brown.
After 40mins, remove the roasting tin from the oven and cover the pork with the foil, making sure there is a space of 3cm between the top of the foil and the pork skin. Turn the oven down to 125°C and return the pork to the oven for 6hrs.
Turn the heat back up to 220°C and cook the pork, uncovered, for 10mins until the skin is crispy. Remove from the oven, cover with a tent of foil, and leave to rest for 30mins.
To make the sauce, heat the oil in a small saucepan, over medium heat. Fry the garlic and ginger for 1-2mins, or until golden brown.
Add the tomato puree, Worcestershire sauce, mustard, orange juice, and season lightly with pepper. Cook for 2mins on a low heat, until combined.
Use two forks, or your hands, to shred the pork in the same roasting tin. You can cut up the cracking too and mix into it, or remove the fat if you prefer.
Pour the sauce mixture over the shredded pork and place back in the oven at 220°C for 15mins just before serving. Mix well.
Serve with coleslaw, green beans or buttered corn. Enjoy with or without wholemeal buns.
Second Nature special tip
This recipe is great on top of jacket potatoes, served shredded on top of a salad, or even in burritos or nachos. If cooking in the slow cooker, add 50ml chicken stock and 1tbsp of cider vinegar to the bottom of the slow cooker. Cover the pork in the dry spices and mix the crushed garlic, ginger, tomato puree, Worcestershire sauce, mustard and orange juice together. The vinegar will also help tenderise the meat. Add sauce to the slow cooker. Cook for 9-10 hours on low. Once cooked, use two forks to shred the pork on a plate. Toss the shredded pork in some of the juices from the slow cooker.