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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To make the sauce: Place all the ingredients in a bowl and mix well.
Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips
By Sue McMahon
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Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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