2.5 kg Bone in Ethical Butcher soy free pork shoulder - Scale recipe for larger cuts
For the dry rub:
5 Tablespoons ground cumin
3 Tablespoons Smoked paprika
3 Tablespoons garlic powder
1 Tablespoon Freshly ground black pepper
2 Tablespoons Salt - Smoked Maldon salt if possible
2 Teaspoons English mustard powder
1-2 Teaspoons of Chipotle flakes to taste - 1t gives mild smoky warmth.
1 bottle Spring Broth chicken broth
1 bottle of Rubies in the Rubble ketchup
1 Whole British organic red cabbage or 1/2 red 1/2 white
75mls Apple Cider Vinegar
2T Smoked Paprika
Seeded wholemeal bread buns or brioche for serving (obviously these are not low carb)
Pre heat oven to 175c on fan setting.
To cook the meat:
Mix the dry rub ingredients together, your measurements don't need to be exact but go heavy on the cumin and adjust smoked paprika and chipotle flakes to taste, use cracked black pepper if you can and large crunchy sea salt flakes.
Cover the meat with the dry rub by hand working it into all the cracks and joints as best you can.
Place the meat covered in the rub and the remaining rub that wouldn't stick into an oven proof casserole dish with a lid and choose a pot that is as close a size match as possible, make sure the lid can close properly.
Add the bottle of Spring Broth Chicken Broth to the pan with the meat and the rub plus the same again in volume as the broth bottle in boiling water, use a boiled kettle to fully rinse out the broth bottle.
Cover with a lid and place into the oven for 4-5 hours.
After 3.5 hours check the meat and turn over so it is upside down and getting evenly cooked, it should be starting to fall apart but not be mushy, turn the heat down to 150c and leave for another hour or 1.5 hours until the bones lift out clean.
When the meat is so soft it can be broken up with a fork and the bones easily lift out clean you can add the 2/3 bottle of Rubies in the Rubble ketchup and a little water if needed. Mix thoroughly. Check for sweetness, if you need more add more of the ketchup.
To make the coleslaw:
Either using 1 whole red or 1/2 red 1/2 white cabbage cut in half then remove the core, place cut side down so you have a semi sphere.
Cut as finely as your knife skills allow with your best kitchen knife, ideally into 1mm shreds.
To make the dressing mix the mayonnaise with equal parts of apple cider vinegar, the smoked paprika and salt and pepper, again, ideally smoked salt here.
Combine the dressing with the cabbage by hand giving it good squeeze as you mix together.
Simply put in a whole grain bread roll or brioche bun, roughly equal amounts of pulled pork and coleslaw, enjoy with friends, goes well with beer.