- Preparation and cooking time
- Cook: -
- Serves 12
- STEP 1
Mix 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 2
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- STEP 3
Cover 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 4
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- STEP 5
Cut 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 6
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- STEP 7
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- STEP 8
Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.