This is so delicious and can be made at any time of the year, so don’t be put off by the word ‘barbecue’. Sweet and tender pork, slow cooked until it simply melts is a great way to feed quite a few people, and once you have prepared it, you can just walk away and leave it to infuse all the wonderful flavors. Serve in rolls or buns or warm on top of a salad, or in wraps, pita bread etc.
Serves: 8
Preparation Time: 25 mins
Cook Time: 4 hours
INGREDIENTS:
2 onions, sliced
3 bay leaves
1 tbsp of mustard powder
1 tbsp of smoked paprika
4½ lbs of pork shoulder, boned
6 oz tomato ketchup
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
3 tbsp soft dark brown sugar
1 tbsp ground black pepper
METHOD:
Heat oven to 160 C/300 F/ Gas Mark 3. Scatter the onions and bay leaves in the bottom of a large roasting tin.
Mix together the marinade ingredients – mustard, paprika and pepper and firmly rub over the piece of pork. Place the pork, skin side up on top of the onions and pour approx 7 oz of water into the bottom of the tin. Wrap with foil and cook straight away, or you can keep in the fridge for 2 or 3 days to marinate. Bake for 4 hours until the meat is falling apart.
Mix the ketchup, Worcestershire sauce and brown sugar together. Remove the pork from the baking tin and place in another tin and pour over the ketchup mix.
Now you have a choice – either replace in the oven for 10 minutes until bubbling, or place on the barbecue (skin side down first) and cook for 10 minutes on each side, being careful not to lose any meat when you turn the joint over.
Remove and place on a clean tray, and using forks, shred the meat – it will be so tender that not much effort will be needed!
Put into rolls or serve on top of salad with crusty bread. Add extra barbecue sauce or serve with coleslaw or ruby slaw.