Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 6–8
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
Method
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For the pork shoulder, mix the paprikas, sugar, garlic powder, cumin, coriander, honey and apple juice in a small bowl. Rub the marinade thoroughly all over the pork shoulder. Cover and leave to marinate in the fridge for 24 hours.
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Preheat the oven to 150C/130C Fan/Gas 2. Cover the pork in foil, place in a roasting tin and slow roast for 8 hours. Leave to rest for 1 hour before tearing apart with forks.
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For the pineapple relish, heat the oil in a saucepan and sweat the shallots for 5 minutes. Add the pineapple, mustard, vinegar and sugar and simmer for 1–2 hours, or until soft and syrupy. Season with salt and pepper.
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For the Thai garnish, mix the spring onions, shallots, herbs, chillies and lime juice in a bowl. Place half of this mixture in a blender or food processor. Blitz with the oil and fish sauce. Taste and add more fish sauce, if preferred.
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To serve, spread the Thai purée on the base of a serving board and add the pulled pork on top. Scatter over the rest of the Thai garnish and drizzle over a few drops of the Thai fish sauce. Serve with the relish alongside.
