BBQ PULLED PORK
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
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
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
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat
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
Serve on a brioche bun with coleslaw, potato wedges, corn on the cob or however you like.
Good luck and enjoy!