Oven Pulled Pork

Ingredients

Serves 8

• 1.5 to 2kg boneless pork shoulder

• 2 tbsp olive oil

For the Marinade

• 1 tbsp smoked paprika

• 2 tsp ground cumin

• 1 tsp garlic granules

• 2 tbsp soft light brown sugar

• 2 tbsp red wine vinegar

• 2 tbsp honey

• 1 tsp dijon mustard

For the Sauce

• 2 medium onions

• 3 cloves garlic

• 2 chipotle chillies or 1 tsp chipotle paste

• 400g tin of chopped tomatoes

• 50 ml red wine vinegar

• 50g soft light brown sugar

• 2 tbsp dried oregano

• 100ml water

Method

If you are using whole chipotle chillies you can put them in boiling water for 10 mins to start to rehydrate them. That gives you some chilli water you can use later on.

If not just start by putting the oil in a large hob proof casserole dish if you have one or just in a pan. Get to a high heat then sear all sides of the pork until it has started to go golden brown in parts. Then transfer the pork to plate ready for the marinade.

Combine all the marinade ingredients in a bowl, stir to mix well then paste two thirds of it over the pork. You save some for later so you can create a really nice crust on the shoulder.

This is a good time to get the oven heated up to 140c or 285f.

Once that's done dice the onions and garlic and make a few holes in the chillies with a sharp knife, then return to the hob. Sweat the onion for 8 minutes on a low heat in the dish or pan you seared the pork in then add the garlic and chillies (or paste if you are using) and give it 3 more minutes until the onions and garlic are soft and any crunchy bits of pork have lifted off the bottom of the pan. Now to this add the rest of the sauce ingredients, this is where I sometimes replace the water with the chilli water. Bring it all to the boil then reduce to a simmer.

If your dish can handle the hob and oven then lay the marinated pork shoulder on top of the sauce. Otherwise transfer the sauce to a coverable oven proof dish and do the same. Now cover and place in the oven, cooking for 4 hrs turning every hour or so if you can.

Once done remove from the oven, uncover and turn the oven up to 200c or 390f. Baste the shoulder in the remaining marinade then place back in and cook uncovered for 30 mins more which will allow it to really caramelise on the outside.

Next it's time to finish. Remove the dish from the oven then gently lift the pork out of the sauce onto a board. Cut away any string and remove the skin and fat from the top. Then using two forks pull apart the pork before returning it to the sauce to mix it all together.

Now you have a lovely dish full of saucy pulled pork, enjoy.