This was what we ate on Thursday night. I have been trying to master it for a few years - and having achieved mastery last time, this time was less of a success - but I think I know what I did wrong - so this is the recipe that worked well.
Take a large lump of pork shoulder (recipe says remove skin), mix together 2 tbsps dark brown sugar, 1 tbsp salt, 1 tsp ground black pepper, 1/2 tsp mustard powder, 1/2 tsp ginger, 1/2 tsp cinnamon, 1 1/2 tsps paprika then rub the pork with this mixture and leave to stand for up to 24 hours (the recipe is also just as nice if you don't let it stand, and cook it immediately). When ready to cook the joint, put over to Gas 7 - and put meat and any juices from it into a pot with a lid., Pour in enough ginger beer to nearly cover it and put into hot oven. After 30 mins, reduce heat to Gas 3 and cook for a further 3 hours - baste with the juices occasionally, and turn it over at least once. At the end of cooking time, pull pork apart from 2 forks and serve.
I usually do homemade coleslaw and potato wedges with this, a lot of people serve it in buns. This recipe is quite sweet, which probably adds to its popularity. I think a touch of powdered clove or allspice might add something to it, must try next time.
What I ate
Pulled pork, coleslaw, green salad, caponata.
Take a large lump of pork shoulder (recipe says remove skin), mix together 2 tbsps dark brown sugar, 1 tbsp salt, 1 tsp ground black pepper, 1/2 tsp mustard powder, 1/2 tsp ginger, 1/2 tsp cinnamon, 1 1/2 tsps paprika then rub the pork with this mixture and leave to stand for up to 24 hours (the recipe is also just as nice if you don't let it stand, and cook it immediately). When ready to cook the joint, put over to Gas 7 - and put meat and any juices from it into a pot with a lid., Pour in enough ginger beer to nearly cover it and put into hot oven. After 30 mins, reduce heat to Gas 3 and cook for a further 3 hours - baste with the juices occasionally, and turn it over at least once. At the end of cooking time, pull pork apart from 2 forks and serve.
I usually do homemade coleslaw and potato wedges with this, a lot of people serve it in buns. This recipe is quite sweet, which probably adds to its popularity. I think a touch of powdered clove or allspice might add something to it, must try next time.
What I ate
Pulled pork, coleslaw, green salad, caponata.
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