1.7kg (3 1/2Ib) pork shoulder joint
2 tsp sea salt
1 tbsp dark brown soft sugar
2 tsp smoked paprika
3 tbsp BBQ Sauce, warmed
4 white buns

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1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a roasting tin with a sheet of foil large enough to cover the pork. Remove the string from the pork, unroll and pat dry with kitchen paper. Use a pestle and mortar to grind together the salt, sugar and paprika, then rub all over the pork. Roll up the pork again (without tying) and place skin-side down in the tin.

2. Roast for 20 minutes, then turn over and cook for 10 minutes more. Reduce the oven to gas 2, 150°C, fan 130°C. Cover the pork with the foil and allow to slow roast for 4.5 to 5 hours, basting every hour or so with any juices that collect in the foil. After this time the pork should be really tender and easily pull apart with a fork. Remove from the oven and leave to rest, covered, for around 20 minutes.

3. Remove and discard the layer of fat from the pork. Using two forks, shred the meat (in the cooking juices) into chunky pieces and stir through the barbecue sauce. Slice the buns and add the pulled pork. Serve and enjoy!

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