Paprika pulled pork
- 1.6kg joint boneless pork shoulder
- 2 tsp sea salt
- 2 tbsp dark brown sugar
- 1 tbsp smoked paprika
Pre-heat your oven to 220°C/Fan 200°C/Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Mix the salt, paprika and sugar. Massage half the mix all over the pork. Keep the other half for later. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
Turn the oven down to a laid-back 150°C/Fan 130°C/Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Pop it back into the oven and let it cook lazily for at least 5 hours or until tender.
Crank up the oven to 220°C/Fan 200°C/Gas Mark 7. Uncover the pork to crisp for 10 minutes.
Take it out of the oven, cover with foil and let it rest for 30 minutes. The joint should be a deep brown colour.
Shred the pork (in the cooking juices) into chunky pieces with two forks. Add the rest of the salt, sugar and paprika, mix and stir well.