Pulled Pork

If there are ever two words to send shivers down the spine of anti-hipsters everywhere, then surely "pulled pork" are they. Open a pop-up stall selling pulled pork anywhere in London and within minutes you'll be surrounded like moths to a smoked piggy flame by an ironically uncool army of ridiculous beards, sleeve tattoos and single-speed bikes. That's why when we decided to have a pulled pork night we imposed a strict maximum beard limit on anyone under 35. More than 2mm and you're not coming in. Of course, any hipster trying to circumnavigate our house rule with some elaborate facial latex make-up would instantly be given away by the fact that their trousers are too short and they're not wearing any socks. Divs.

Anyway, back to the pulled pork. If you're considering a party then you really cannot go wrong with this. A decent bit of pork (this recipe calls for 3kg) will go a ridiculous long way and is simplicity in itself to make. Rub your meat (leave it), leave for a couple of hours, then slow cook for about five. Serve with buns, coleslaw, potato salad and corn on the cob. To be honest, pulled pork is probably a bit passé for today's hipsters – I believe they have moved on to £5 bowls of cereals and £8 toasted cheese sandwiches. Divs.

Ingredients:
For the pork:
50g soft dark brown sugar
5tbsp smoked paprika
3tbsp sea salt
2tbsp cayenne pepper
2tbsp ground cumin
2tbsp ground black pepper
2tbsp ground fennel seeds
2tbsp ground coriander
2tbsp mustard powder
3kg boneless pork shoulder

For the BBQ sauce:
2tbsp olive oil
1 small onion, finely chopped
2 gloves garlic
200ml tomato ketchup
100g brown sugar
2tbsp water
1tbsp white wine vinegar
1tbsp Worcestershire sauce
1tsp mustard powder
1/2tsp smoked paprika
black pepper to taste

Method:
1. Mix all the dry spiced ingredients in a bowl. Put the pork in a shallow dish and rub all over with half the mix. Cover loosely with clingfilm and chill for 1-2 hours.
2. Heat the oven to 150C/Gas 2. Remove pork from fridge and rub over remaining spice mix. Transfer to a large roasting tin. Add 100ml water and cover with foil. Cook for 5 hours until tender.
3. Meanwhile, make the BBQ sauce. Heat the oil in a saucepan over a low heat. Add the onion and cook for 10 minutes until softened. Add the garlic and fry for 2-3 more minutes. Add the remaining sauce ingredients and simmer for 10-15 minutes until the sauce is thickened and the onions soft. Cool slightly then blitz until smooth.
4. When the pork is ready remove the layer of fat. This is unlikely to have become crackling. You can try putting it under the grill to get it to crisp up, but I feel it's never like proper pork belly crackling. Chuck it and weep silently. Remover the pork to a board. Cover with foil and rest for 20 minutes.
5. Shred using two forks. Add half the BBQ and mix. Serve with buns, coleslaw and add more BBQ if required.