Nine-hour pork shoulder with pineapple relish

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

By Matt Tebbutt

Ingredients

For the pork shoulder

  • 3 tbsp hot smoked paprika
  • 3 tbsp sweet smoked paprika
  • 3 tbsp brown sugar
  • 3 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 4 tbsp runny honey
  • 2 tbsp apple juice
  • 2kg/4lb 8oz boneless pork shoulder

For the pineapple relish

  • 1 tbsp vegetable oil
  • 2 shallots, peeled and diced
  • 1 fresh pineapple, flesh chopped into small chunks
  • 1 tsp wholegrain mustard
  • 50ml/2fl oz apple cider vinegar
  • 150g/5½oz soft light brown sugar
  • salt and fresh ground black pepper

For the Thai garnish

  • 6 spring onions, trimmed and finely sliced
  • 4 Thai shallots, peeled and finely sliced
  • 1 small bunch coriander, finely chopped
  • 1 small bunch Thai basil, finely chopped
  • 1 small bunch mint, finely chopped
  • 3 large red chillies, finely sliced
  • 1 small Thai red chilli, finely sliced
  • 2 limes, juice only
  • 2 tbsp rapeseed oil
  • 1 tsp Thai fish sauce, plus extra to taste
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