Pulled pork ragu
- 1.6kg joint boneless pork shoulder
- 2 tsp sea salt
- 2 tsp ground black pepper
- 1 tsp onion powder
- 2 tsp dried oregano
- 3 cloves garlic, peeled
- 400g can chopped tomatoes
- 2 tbsp balsamic vinegar
- 1 bay leaf
- Pappardelle (or tagliatelle), allowing 100g dried pasta per person
- Freshly grated Parmesan cheese, to serve
- Torn basil leaves, to garnish
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 together the salt, ground black pepper, onion powder and oregano. Rub the mix lovingly all over the pork. 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 beautifully.
Turn the oven down to a laid-back 150°C/Fan 130°C/Gas Mark 2. Remove the pork from the oven, mix together the tomatoes and vinegar and pour over the top of the joint.
Place the garlic and bay leaf around the pork. Put it back into the oven and let it cook lazily for at least 5 hours or until tender. Time to chill.
Crank up the oven to 220°C/Fan 200°C/Gas Mark 7. Uncover the pork and pour off the juices and reserve. Pop it back in the oven to crisp for 10 minutes. Take it out, cover with foil and let it rest for 30 minutes.
While the pork is relaxing, cook the pasta according to packet instructions and drain.
Shred the pork into chunky pieces with two forks and add the meat juices and tomato juices. Stir well. Serve with the pasta and Parmesan.