Braised and Barbecued Pork Shoulder with Apple Ketchup

• boneless pork shoulder↗2 ½kg 2 ½kg
• red onion↗2 2

  halved

• bay leaf↗6 6
• thyme sprigs↗handful handful
• garlic head↗1 1
• fennel seeds↗1 tbsp 1 tbsp
• cider↗500ml 500ml
• apple cider vinegar↗75ml 75ml
• Bramley apples↗3 3

  peeled, cored and sliced

• light brown sugar↗100g 100g

Step-by-step instructions

1. 1

   A day before cooking, use a very sharp knife to cut the skin off the pork, carefully leaving the fat attached to the meat (or ask a butcher to do it). If not already done, score the skin in a checkerboard pattern, then pat dry with paper towels. Generously salt the skin and place it on a plate in the fridge uncovered to dry overnight.

2. 2

   Meanwhile preheat the oven to 180 °C/160 °C with convection/gas 4. Place the onion, bay leaves, thyme, garlic and fennel seeds in a large oven‑proof pot. Generously season the meat, then set it in the pot. Pour in the cider, cover and cook in the oven for 2½ hours. Remove, let cool slightly and transfer the pork to a tray or container. Transfer the liquid to a jug, cover and refrigerate overnight.

3. 3

   Next day remove the solidified fat from the surface of the braising liquid, then return it to the pot with the vegetables. Add the apple cider vinegar, apples and sugar and braise over low heat for 1 hour. Cool slightly, then discard the herbs and garlic. Blend to a puree and taste – adjust sugar or vinegar as needed, then strain to a thick ketchup consistency.

4. 4

   To finish, heat the pork and achieve a crisp crust by firing up a barbecue or heating the oven to maximum. If using an open grill, place the crust on a rack and turn until golden and the pork on the other side is heated through. Let rest 10 minutes before serving and slicing. If using the oven, place the crust on a rack over a tray on the top shelf and bake until crisp, turning on the grill if needed for extra crunch.