Pulled pork

(Serves 6)

One boneless pork shoulder (about 1 kg)
4 tbsp soft light brown sugar
2 tbsp salt
2 tbsp paprika
2 tbsp cinnamon powder
1 tbsp mustard powder
About 10 turns of the peppermill
1 tbsp chilli powder
1 tsp coriander powder
1 cup of apple juice or cider
½ cup of water

Mix all the dry ingredients in a big bowl, and rub all over the pork – make sure you get plenty in the gap where the bone once was. Leave the meat, covered in a fridge for as long as you can – overnight would be best
Give yourself a good six hours to cook your meat and preheat your oven to 150° C (300° F). Place the pork, with the skin facing up, on a rack in a roasting tin, and pour the apple juice/cider and water into the tin – being careful not to let the liquid touch the meat. Cover the pork shoulder with a few layers of tin foil and stick it in the oven for five hours
Once your five hours are up, take away the tin foil, turn the heat up to 200° C (400° F) and leave for another hour. If the bottom of the pan looks at all dry, add a dash more water
Remove the meat and pace it in a large bowl, take a pair of forks and shred it to pieces. It should be properly moist, with all crispy burnt edges. Stick the shredded meat in a large frying pan with its juices and the juice from the roaster
Add another tablespoon of brown sugar, and cook the meat until the liquid has gone thick and syrupy
When it’s done, serve that mother up all nice with a dollop of coleslaw, a warm soda bread bun, and a long glass of ginger beer