What you’ll need:
Serves 8
2kg Pork Shoulder
2 tbsp spoon smoked paprika
2 tbsp dried mixed herbs
2 tbsp salt
1 tbsp Black pepper
660ml lager or light ale
2 large carrot
2 onions
2 sticks celery
1 sprig of rosemary
3 bay leaves
8 cloves of garlic
For the glaze
100g ketchup
20g English mustard
30g cornflour
100g brown sugar
50g red wine vinegar
50g soy sauce
A step-by-step guide
- Mix the smoked paprika, dried herbs, salt and pepper and rub them all over the pork. Cover with clingfilm and sit them in the fridge for a minimum of two hours.
- Preheat the oven to 160c.
- Peel and roughly chop the carrot, onion, celery and garlic and place in a casserole dish with the pork,beer, rosemary and bay leaves.
- Put the lid on the casserole dish and pop it in the oven for 4 to 5 hours.
- Once the pork is cooked to perfection removed it from the dish discard the vegetables but retain theliquid. Turn the oven up to 180c.
- Set aside the pork and place the liquid in a saucepan along with all the ingredients for the sauce exceptfor the corn flour.
- Bring to the boil stirring occasionally. Then add just enough water to the corn flour so that it’s dilutedand stir it into the sauce until it thickens.
- Remove the skin and string from pork and discard. Use two forks to shred the meat and then fold inthe sauce.
- Serve with coleslaw and toasted brioche buns.
