Here’s a recipe that needs very little work. Just marinate the pork then leave it to cook slowly in the oven until the meat can be pulled apart with two forks. The marinade turns lovely and caramelised on the outside as it cooks. There’s a quick salsa to go with it at the end, too, with a sharpener of white wine vinegar to keep the other ingredients tasting oh so fresh. Serve with rice or sweet potatoes and a chopped salad.

        900g pork shoulder, boned

        4 garlic cloves, crushed

        1 tsp each sea salt and freshly ground black pepper

        2 tsp paprika

        ½ tsp ground cloves

        2 tsp English mustard powder

        3 tbsp white wine vinegar

        A couple of splashes of Worcestershire sauce

        1 tbsp tomato purée or sundried tomato paste

        30g light muscovado sugar

1      First marinate the pork. Mix the garlic, salt, pepper and spices, mustard, vinegar, Worcestershire sauce, tomato purée or paste and sugar in a large sealable container. Add the pork and turn it over in the marinade to coat it. Cover and chill for up to a day.

2      When you want to cook it, take the pork out of the fridge around 30 minutes before it goes into the oven to bring it to room temperature. Turn the oven onto 150°C/130°C fan/gas mark 2. Line the tin with baking parchment and put a rack into it so that the pork isn’t sitting on the base. Place the pork on the rack, then pour in 600ml water underneath it. Cover with foil. Cook in the oven for at least 5 hours. It’s ready when the meat shreds easily.

FOR A QUICK ACCOMPANYING SALSA, TRY THIS

Slice the cheeks from 2 mangoes then criss-cross the fruit. Scoop out and into a bowl. Add a quarter of a red onion, finely chopped, and some chopped red chilli – start with half, then if it’s not spicy enough, add more. Stir in 1 tablespoon of white wine vinegar, 1 teaspoon of light muscovado sugar and the zest and juice of 1 lime. Season with salt and stir well.

FATTY SAUSAGE?

Sounds like a medical affliction but it’s not! If you’ve ever cooked bangers in a frying pan and find that instead of them glistening in a slick of oil, they’re swimming in it, here’s how to rescue them from tasting too fatty. Lift them onto a board and split each one open lengthways. Sprinkle with sherry vinegar (around 1 teaspoon per sausage) and grind over a little black pepper. Serve with a crisp just-washed salad (no need for any oil), crusty bread and dollop of creamy Dijon mustard on the side.

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