This was hands down one of the most delicious, and easiest things I’ve ever made, and a great recipe to feed a LOT of people.
Eat in a fresh white bun with lots of homemade coleslaw, share with friends or keep the leftovers in the freezer to use in other dishes (egg fried rice, pasta, quesadillas – to name a few!
1 bone in pork shoulder (5kg)
For the rub:
2 tablespoons olive oil
3 tablespoons whole grain mustard
5 tablespoons smoked paprika
3 tablespoon demerara sugar
1 tablespoon sea salt
1. The night before eating, get your meat and rub the oil and spices into it. If your butcher hasn’t already scored the fat on top of the shoulder, make crosses in this with a sharp knife and rub the spices right into the fat. Give it a good massage and then place in cling film in the fridge, overnight.
2. Preheat the oven as high as it will go and let it get to temperature. Get the pork out of the fridge and remove cling film. Allow to rest for 30 mins or so.
3. Once the oven is super hot, put the meat into the middle of the oven and close the door. Turn the oven down immediately to gas mark 3/150 degrees and then leave for 4-5 hours.
4. Keep checking the meat after about 5 hours cooking time – it depends how big your joint is and how good your oven is at being on low as to how long it needs to cook. You wouldn’t think it, but pulled pork can be overcooked and go dry and rubbery, so do keep an eye on it.
5. Your pork is cooked when it comes off the bone easily, for this size of meat that should be after 5 hours or so. Take it out of the oven and cover in foil to rest for 30 minutes.
6. After 30 minutes, remove the foil and start pulling the meat off the bone. I did this using my hands and two forks as the meat was soft enough to not really need a carving knife. Discard any fat from the top and shred the pork in the same tray as its cooking juices.
7. Serve with a white bread roll and coleslaw and enjoy!