Serve with a creamy homemade coleslaw made with shredded red cabbage, spring onions and carrots mixed with mayonnaise and a squeeze of lemon juice.
- Preheat the oven to 170°C/325°F/Fan 150°C/Gas mark 3. Place the pork shoulder in a large roasting tin. Mix together the paprika, mustard powder, oregano, salt and pepper and rub into the pork shoulder.
- Mix together the vinegar, water and sugar and pour the mixture around the pork. Cover the pork closely with greaseproof paper then cover tightly with foil.
- Roast in the oven for 3 hrs 30 mins then uncover the pork and baste with the pan juices. Roast, uncovered, for a further 1hr until the pork is very tender. Lift the pork from the roasting tin and place on a chopping board.
- Using 2 large forks ‘pull’ the tender pork flesh into small pieces and place in a bowl. Warm the barbecue sauce in a small pan then stir into the hot pulled pork to coat. Pile the pork into white rolls and serve immediately.
By Nichola Palmer
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