Pulled pork

• smoked paprika↗2 tsp tsp
• ground cumin↗2 tsp tsp
• pepper↗2 tsp tsp
• brown sugar↗2 tsp tsp
• salt↗1 tsp tsp
• cider↗2 medium mugfuls of
• boneless shoulder of pork↗

  (about 2.5kg)

• good smoky barbecue sauce↗a mugful of a
• soft white rolls↗
• coleslaw

  (see 'Goes well with…' below)

Step-by-step instructions

1. 1

   Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

2. 2

   Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

3. 3

   Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

4. 4

   Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

5. 5

   Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

6. 6

   Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

7. 7

   Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

8. 8

   Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.