Pull-apart pork with honey chipotle

• trimmed pork shoulder↗1.2kg kg

  joint (weight after cutting away the rind - ask your butcher to do this)

• ketchup↗75g g

  plus 1tbsp

• chipotle paste↗3 tbsp tbsp
• honey↗3 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.

2. 2

   Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn’t touching it, and bake for 4 hrs.

3. 3

   Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.

4. 4

   Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.