From the Butcher's: Pulled Pork

It's Sunday. I'm home from uni. And that means one thing - ROAST DINNER TIME! As a change from the usual beef or chicken, because it's utterly delicious and because it's what I received in my meat box, I would highly recommend My Pulled Pork.

Possibly one of the easiest roast meats to cook since all you do is cover it in yummy stuff and leave it in the oven for a good few hours - that's it! My recipe incorporates a little bit of everything you want from a good roast - spice, sweetness, tanginess and juicy meatiness! 

Pulled Pork
Serves 4

1.5 kg pork shoulder, most of the outer fat removed (save it for crackling!)
1/2 tbsp chilli flakes
1/2 tbsp thyme
1/2 tbsp cayenne pepper
2 tbsp paprika
1 tbsp brown sugar
6 cloves crushed garlic
250ml cider vinegar
good squeeze of honey (around 2 tbsp)

Preheat the oven to 160C and place the pork into a roasting tray.

In a bowl mix together the chilli, thyme, cayenne, paprika, sugar and garlic until a paste is formed. Cut slits into the pork all over and then rub the paste into the meat, making sure to press into the slits.

In a jug, mix together the vinegar and honey, then pour over the pork. Cover the pork first with parchment paper then a layer of foil.

Roast in the oven for two hours, checking at the one hour mark if it needs water adding to stop it going dry. Take off the covers and roast for a further hour, again adding water if needed.

"Pull" the pork by sticking a fork into the shoulder and shredding the meat into small chunks with another fork. Serve with all the trimmings or simply with cauliflower cheese and mash if you're a poor student like me!

TIP: Leftover pulled pork makes for a banging sandwich as well as a great addition to a burger! Keep in an airtight container in the fridge for no more than a week.