Prep Time 5 minutes + marinade - Total Time 6 hours - Serves 7
This little piggy went to the market, This little piggy stayed home, This little piggy had roast beef, This little piggy had none, And this little piggy got rubbed in an amazing marinade and slow-roasted for 6 hours then pulled and stuffed into a wrap!
Cracking dish for if you are feeding a crowd or if like us a weekend family dinner served with some flatbreads, rice, coleslaw, salad and other goodies.
Ingredients
1.8 kg pork shoulder, skin scored.
3 tsps of smoked paprika.
1 tsp of cayenne pepper.
3 tbsps of dark muscovado sugar.
2 tbsps of honey.
1 tsp of chipotle paste.
1 tsp of English mustard.
3 tbsps of olive oil.
2 tbsps of Apple cider vinegar.
1 tbsp of fresh thyme leaves.
440 ml cider.
Salt & Pepper.
Method
Pop all the ingredients apart from the pork and cider into a deep roasting tray and mix everything together to create a paste. Add the pork and completely cover with the paste. Put the pork skin side up, cover with tin foil and leave to marinate for as long as possible, ideally overnight.
When you are ready to cook the pork, take it out of the fridge at least 30 to 40 minutes beforehand. Remove the foil and using a brush get some of the paste and brush over the top and sides. Pour in the cider around the pork and cover tightly with tinfoil. Now pop into a preheated oven set at 140℃ for 5-6 hours or till super tender and pulls away when you pinch it. Every hour or so get a spoon full of the cooking juices and pour over the pork.
Once the pork is done carefully remove it from the roasting tray. Pop to one side and remove the skin and fat from the top then using 2 forks shred the pork. Remove as much fat as possible from the roasting tray. Place on the hod over a high heat and reduce for a couple of minutes. Now return the pork and mix in with the sauce, add a good squeeze of your favourite BBQ sauce or try making my BBQ sauce.
I like to serve it with some flatbread, rice, coleslaw, salad and other goodies.