Ingredients
1 onion, sliced
1 bay leaf
2 bulbs of garlic
1 tbsp each of mustard powder and smoked paprika
1½ -2kg/3lb 5oz-4lb 8oz) 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
100g chopped thyme
1 pints of chicken stock
1 litre of cherry coke
Method
1. Make a paste with the ketchup, red wine vinegar, Worcestershire sauce, mustard powder, paprika and sugar and rub all over pork & let it marinate for 2 hours
2. Place the pork into a deep tray and half fill the tray with chicken stock and cherry coke
3. Add the onion, garlic, bay leaf and place in the oven for 4-6 hours at 140C/120C fan/gas 1
4. Once cooked to the point of the pork falling apart, take the pork out of the tray but keep the stock for the bbq sauce
5. Add chopped thyme, tomato puree and smoked paprika to the leftover stock and cook for a further 15 minutes to reduce and concentrate the flavour
6. Season and taste! To enhance the depth of the bbq flavour, you could add 50g of brown sugar 1tbsp of paprika and reduce
7. Rest the meat for 30 mins on a plate loosely covered with foil.
8. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tray.
Please note that this recipe is enough to make 30 portions in our Café
Good Luck!