- 1.2kg boned & rolled pork shoulder joint
- 2 tbsp Demerara sugar
- 2 tbsp sea salt
- 1 tbsp paprika
- 200ml chicken stock
Prep: 15 mins | Cook 4hrs 30 mins
1. Heat your oven to 160°C/Fan 140°C/Gas 3. Line a roasting tin with several sheets of foil so there’s plenty hanging out over the sides – enough to wrap loosely around the pork.
2. Pat the pork shoulder dry with kitchen paper. Place it in the middle of the tin. Mix the sugar, salt and paprika together and rub all over the pork. Pour 200ml boiling water into the tin (not over the pork). Pull the foil up and over the pork. Crimp it together to make a loose, sealed parcel.
3. Slow cook the pork in the oven for 4 hours. Take it out and unwrap the parcel with oven gloves – be careful of the hot steam.
4. Turn the oven up to 220°C/Fan 200°C/Gas 8. Return the pork to the oven and roast it for a further 30 mins to crisp up the skin.
5. Lift the pork out of the tin onto a carving board. Snip off the string. Slice off the crisp skin and set aside. Use two forks to pull the pork apart into shreds. Pour the cooking juices out of the tin. Wipe it clean. Pile the shredded pork back into the tin and add the chicken stock (keep the skin separate so it stays crisp).
6. Leave the pork to soak for 30 mins, then serve. Or you can leave the pork to cool and soak for 24 hours before gently reheating it in a warm oven, covered with foil.