• Will Barzu



  • 2½ kg Whieldons boneless pork shoulder (ask one of our master butchers to score and remove the skin so you can easily prepare your meal and still enjoy that crispy crackling)

  • 3 tbsp olive oil

  • 2 tsp paprika

  • 2 tsp mustard powder

  • 1 tsp garlic salt

  • 1 tsp onion salt


  1. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown

  2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper. Brush all over the meat

  3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart

  4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat

  5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce and pour over the meat. Keep warm until serving

Serving suggestions

Serve on a brioche bun with coleslaw, potato wedges, corn on the cob or however you like.

Good luck and enjoy!

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216 Town Ln, Bebington, Wirral CH63 8LG, UK
Claremont Farm, Bebington,Wirral, CH63 4JB



0151 608 2137

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