In a bowl, mix up the Salt, Sugar, Chilli Powder, Smoked Paprika, Ketchup, HP (or other BBQ) Sauce
Finely slice the Onions and the Garlic
Pre-heat the oven to 175˚c and make sure your Pork Shoulder joint has had all the fat trimmed off before being tied up (get your butcher to do this)
Rub the marinade into the joint of Pork
Put the sliced Onions and Garlic on top of and around the Pork joint and pour over the Red Wine Vinegar and the bottle of Beer
Now, tightly cover the joint – first with greaseproof paper, and then with foil – making sure that no steam can escape
Cook for 3 – 4 hours, turning the joint once or twice during cooking
[Whilst turning - if you see fat forming on the top around the joint, spoon this off (or use kitchen paper to gently soak it up). Pork isn't the leanest meat, and this will ensure the dish is as lean and delicious as possible]
After this time. take the paper and foil off and cook the Pork for another hour or so, turning a couple of times and stirring to make sure the sauce doesn’t stick
By this stage, the Pork should be falling apart, and there should be a little bit of sticky sauce left
Pull the Pork apart with forks, and serve with some simply grilled, griddled or BBQ’d Red Pepper Halves and a Brioche-ey type of bun. Maybe some mustard and a gherkin?!
This Beer Pulled Pork is delicious for days after first roasted.. Best way to enjoy it as leftovers is to pull it, and then fry it in a dry pan for 5 or so minutes (maybe with a spoon of the sauce, or some extra HP; possibly just a dash of water to stop it sticking). This, and a toasted brioche bun, and you’ll be happily eating leftovers for days…
[This recipe is Simon Rimmer’s Cajun Pork – with some adaptations made, although not lots]