Sam Brentnall Photography

last year I made pulled pork for my birthday and In true american fashion, we served it with BBQ’d corn on the cobs, jacket potatoes and homemade spicy coleslaw (check back for the caleslaw recipe soon).

I found the original recipe on The Guardian’s website, my slightly altered version fed 9 of us but there was enough left over for at least another 10 people!

• 1 whole Pork Shoulder
• 1 tablespoon Smoked Paprika
• 1 tablespoon Dried Onion Powder
• 1 tablespoon English Mustard Powder
• 1 tablespoon Ground Chilli
• 400ml Apple Cider Vinegar
• 400ml Water
• 1 tablespoon Caster Sugar
• Bread Rolls
• Tomato Ketchup
• Salt & Pepper

Mix one tablespoon of smoked paprika, dried onion powder, english mustard powder, ground chilli, salt & pepper together and grind to a powder.

Rub the dry rub all over the pork shoulder, seal with clingfilm and leave overnight in the fridge.

Put the BBQ on and add some wood chips (I used apple tree) and set the grill up as high as you can get it. Once the heat is past its peak (your not trying to cook the meat) put the meat on and smoke for 45 minutes with the lid on. Remove the pork from the BBQ and put in a large roasting tray.

Mix 400ml water with 400ml of apple cider vinigar and add a tablespoon of caster sugar and english mustard powder. Pour this over the pork in the roasting tray and seal with tinfoil.

Place in a pre-heated oven at 100C for 5 hours (more if you have time).

Remove the pork from the oven, remove the foil and allow to rest. Turn the oven up to maximum (mine is 230C). Remove the pork jucies from the tray and place in a pan. When the oven has reached temperture, put the meat back in uncovered for 10 minutes.

Add a squirt of tomato ketchup to the pork juices and bring to the boil then lower to a low heat to keep warm.

Once you have taken the pork out of the oven the second time its now time to break it up. Remove the outer skin layer and (With some rubber gloves) pull the rest of the pork apart with you fingers.

Mix all the meat together, the outside will be nice and spicy and inside will be moist and juicy!

Heap into toasted bread buns toped with coleslaw then pour the gravy over the whole bun.