Trimmed pork shoulder slow-roasted under a smoky spice rub, shredded and tossed in a tangy low-sugar tomato glaze. Lighter than the usual pulled pork.
You will need Roasting tin · Foil · Small saucepan · Jug · Two forks · Sharp knife
Heat the oven to 240°C. Pat the trimmed pork dry with kitchen paper and cut away any remaining thick fat.
Mix the smoked paprika, garlic powder, cumin, salt and pepper in a small bowl. Rub the olive oil all over the pork, then press the spice mix evenly over every side.
Scatter the sliced onion over the base of a roasting tin and sit the pork on top. Roast for 20 minutes until the rub darkens and smells toasty.
Pour the 250 ml boiling water into the tin around the meat, cover tightly with foil and turn the oven down to 160°C. Roast for 3 hours, until the pork pulls apart easily with a fork.
Lift the pork onto a board, cover loosely with foil and rest for 20 minutes. Strain the pan juices into a jug, discard the onion and spoon off as much fat as you can from the surface.
Pour 200 ml of the skimmed juices into a small saucepan with the tomato paste, vinegar, mustard, Worcestershire sauce and honey. Simmer for 8 to 10 minutes, stirring, until glossy and slightly thickened.
Shred the pork into large chunks and strands with two forks, then return it to the tin and pour over most of the glaze, tossing to coat.
Heat the oven grill to high and grill the glazed pork for 5 to 7 minutes until the edges caramelise. Spoon over the remaining glaze and serve.
https://www.saffarazzi.com/food/recipes/lean-pulled-pork/