Based on a Goodfood recipe this creates a very rich, dark BBQ sauce. For a recipe where you use a shop bought sauce see this recipe.

Servers: 6

Time: 6 hours

Ingredients

• 2 onions, sliced
• 3 bay leaves
• 1 tbsp each mustard powder and smoked paprika
• 1.5kg pork shoulder, boned with rind attached and tied (ask your butcher to do this)
• 140g tomato ketchup
• 4 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 3 tbsp soft dark brown sugar
• 2 French stick, sliced and coleslaw, to serve

 

Method

1. Heat oven to 140 degrees C. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs.
2. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
3. Heat a combined oven/grill to 240 degrees C, place the pork on a baking tray and cook each side for 10/15 mins until nicely charred.
4. Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.