1.6kg – or 3Ib 8oz of boneless pork shoulder joint (you can remove the rind if you wish)
2 x tsp of sea salt
2 x tbsp. dark brown sugar
1 x tbsp. smoked paprika
That’s it! Yes really – nice and simple (but still really tasty)!
Preheat your oven to 220°c (or 200°c if fan assisted), gas mark 7
Line a roasting tin with a sheet of foil, make sure it is large enough to wrap the pork once cooked – loosely fold the foil over the tin for now
Remove any string from the pork, unroll it and pat dry with a clean kitchen towel/paper towel and place it in the roasting tin
Next mix the sea salt, smoked paprika and brown sugar together, rub half of the mixture over the pork, keeping the remaining half aside – roll the pork back up (you don’t have to tie it back up) and pop it in the oven for 30 minutes – make sure you keep the top of the pork uncovered so it browns nicely
After 30 minutes turn the oven down to 150°c (130°c for fan assisted), gas mark 2. Remove the roasting tin and fold the foil over the top of the pork. Pop the roasting tray back in the oven for a further 5 hours – or until the pork is tender.
Turn the oven back up to 220°c (fan assisted 200°c), gas mark 7 – uncovering the pork to crisp for a further 10 minutes, remove it from the oven, cover it back up and leave it to rest for 30 minutes.
Shred the pork with a couple of forks (shred the pork in its juices), add the rest of the mix (salt, paprika and sugar) and mix well.
Serving suggestion – why not serve the pulled pork in a crusty roll with some chunky coleslaw, sweet potato wedges and beautifully buttered (or griddled if you are being good) corn on the cob! Delicious!