The easiest thing you will make this year. And, in this blogger’s opinion, the tastiest. Sometimes the simple stuff is the best.
You will need:
- 2 onions, sliced
- 3 bay leaves
- 1 tbsp mustard powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- Pinch salt flakes
- 3lb pork shoulder, rind removed, rolled and tied
- 5oz tomato ketchup
- 4 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp dark brown sugar
Heat oven to 160 centigrate (140 for a fan oven). Spread the onions and bay leaves onto a roasting tin. Combine the mustard, paprika, salt and pepper.
Rub into the meat and place on top of the onions.
Add 200 ml water and put in the oven, covered in foil. Cook for 4 hours.
Remove from the oven. Leave to chill in the fridge if you want.
Put the remaining ingredients in a bowl and combine.
Remove the pork from the tin and set aside. Pour the sauce into the tin and bring to the boil. Simmer for 5 mins until it thickens up.
Drain off the sauce using a sieve to remove the onion and bay leaves; pour into a saucepan.
Put the pork back in the tin, spread over half the sauce and put back in the oven at 200 centigrade for half an hour. After 15 mins turn the pork and re-cover with sauce.
(Warning – you may lose a tin here – the sauce will burn on the bottom of the tin and with all that sugar a chisel won’t get it off. It doesn’t matter people, it’s just a tin)
Place the pork on a plate. Remove the string. Using two forks rip the meat apart. Grr.
Pour over some more sauce and stir.
Serve with rolls and coleslaw.
This stuff is the boss. The kids would have eaten all of it right there. But I saved some for myself.