What she’d tell you
Five hours, and about fifteen minutes of them involve you. Put it in after breakfast and forget it: the oven does not need supervising and neither does the pork.
What you need
Written for 8. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 150°C. Mix the paprika, sugar, cumin, salt and pepper and rub it all over the pork.
Brown the pork on all sides in the oil in a heavy casserole. It takes longer than you think.
Lift it out, soften the sliced onions and garlic for 5 minutes, then add the broth, vinegar and mustard and scrape the bottom of the pot.
Return the pork, cover tightly, and put it in the oven for 4½ hours.
It is ready when two forks pull it apart with no resistance at all. Shred it in the pot so it soaks the juices back up.
Skim the fat off the top and taste for salt.
If you haven’t got it
Pork Shoulder
beef chuck, which wants the same long slow hours
Chicken Stock
apple juice, or a bottle of cider
Keeping it
Four days in the fridge, kept in its own juices.
Covered at 160°C for 20 minutes with a splash of the juices. Freezes for four months.
