Pulled pork in barbecue sauce

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

1 teaspoon brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon smoked paprika
1 teaspoon salt
1 kg pork shoulder in one piece, skin and bone removed (a bit of fat is fine)

Barbecue Sauce:
3 teaspoons olive oil
1/2 large onion, peeled and diced
1 clove of garlic, peeled and minced
Pinch of salt
3 teaspoons cider or white wine vinegar
1 1/2 teaspoons Dijon mustard
100 ml tomato sauce
1 heaped tablespoon brown sugar
Pinch of cayenne pepper (more if you like)
1/2 teaspoon smoked paprika
Pinch of ground cloves
Pinch of ground cinnamon
Pinch of ground star anise
Ground black pepper
Coleslaw and soft rolls to serve.

Method

Preheat the oven to 120C.

Mix together the brown sugar, Dijon mustard, smoked paprika and salt. Rub this mix over the pork shoulder. (This part can be done ahead or immediately before cooking.)

Roast the pork shoulder in the oven for 8 hours or until completely cooked and falling apart when prodded. Take the pork out of the oven and allow to cool until you can shred it with your hands. Set aside, covered, in a warm place like a low oven.

While the pork is cooking, heat the olive oil over a medium-low heat in a medium, non-reactive saucepan and cook the onions and garlic with salt, stirring, until the onion is soft and sweet. Add the vinegar, mustard, tomato sauce, brown sugar, cayenne pepper, paprika, cloves, cinnamon, star anise and a grind of black pepper. Simmer this mixture over a low heat for 20 minutes, then blend with a stick blender till a smooth sauce consistency.

When ready to serve, mix the shredded pork with the warm barbecue sauce and pile into soft white rolls with cold coleslaw.

Notes