Even without a finishing flourish on a barbecue, this is a great way to cook pork and one that takes on a wonderful sweet, smoky and sour taste. If you want to add an extra layer of authenticity finish the shoulder on a well smouldered barbecue topped with woodchips to give an even smokier note. The quantities given for the rub are guidelines – feel free to chop and change and find a combination that suits you
Ingredients
One free-range pork shoulder joint
Two tablespoons smoked paprika
One tablespoon hot paprika
One tablespoon onion salt One tablespoon oregano
One tablespoon caster sugar
One tablespoon ground cumin
One teaspoon cinnamon
One teaspoon ground ginger
One teaspoon mustard powder
100ml white wine vinegar
One tablespoon tomato ketchup
Step-by-Step Guide
Preheat the oven to 200 degrees. Mix together the spices and rub them all over the pork shoulder. Place the shoulder in a double layer of foil large enough to completely enclose the meat. Scoop up any spice mix that has fallen off and add it to the foil parcel. Pour the vinegar around the meat and close up the foil packet. Roast for 20 minutes then turn the temperature of the oven down to 120 degrees. Cook for a further 5 hours then remove from the oven and open the foil packet making sure not to lose any of the cooking liquid. If you wish to finish the pork on the barbecue make sure the coals have burnt down and the temperature is beginning to cool off. Throw some wood chips on the coal, let them smolder and start to smoke then place the pork shoulder on the rack. Cover with a lid or large piece of foil and leave for 20 minutes checking intermittently that the barbecue isn’t too hot. Once the pork is cooked remove the layer of fat and shred it using two forks into a bowl or tray. Pour the cooking liquid over the meat along with a tablespoon of tomato ketchup and mix well. Serve the pork in soft bread rolls with coleslaw.
