Pulled Pork

Ingredients

• 1.5-2 kg (3-4 lb) boneless pork shoulder
• cloves garlic, peeled and crushed
• 8 tbs tomato ketchup
• 4 tbs cider vinegar
• 2 tbs paprika
• 2 tbs dark muscovado sugar
• 2 tbs Worcestershire sauce
• 2 tbs Dijon mustard (Colman's English Mustard is a good sub)
• Salt and freshly ground black pepper

Directions

1. To make the sauce, place all the ingredients in a bowl and mix well.
2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
3. cook in a covered dish in the oven at 275° F for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
4. Alternately, put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender
5. Remove the pork from oven or the slow cooker and leave it to rest for about 10 mins.
6. Pour the liquid into a small pan, skim off any fat, and boil to reduce and thicken slightly.
7. Place the pork on a board and cut off the skin and any visible fat.
8. Use 2 forks to shred the meat into small pieces and stir into the sauce.