• 1.6 kg boneless pork shoulder joint, untied
  • 10 garlic cloves, roughly chopped
  • 3 cm piece root ginger, chopped
  • 3 tsp regular or smoked paprika
  • 3 tsp chipotle chilli paste
  • 1.5 tsp ground coriander
  • 200 ml white condiment (white balsamic vinegar)
  • 2 shallots, finely chopped
  • 2 tsp light muscovado sugar
  • 1 tbsp oil, for rack
  • 1 large handful of hickory or smoking wood chips, soaked in water
  • 6 - 8 buns, halved, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Make deep slashes over the pork and transfer to a large non-metal bowl or casserole. Put the garlic, ginger, paprika, chipotle paste, coriander, 1 tablespoon sea salt and 2 teaspoons black pepper in a mini processor with 3 tablespoons of the white condiment. Whiz to a purée and mix with the rest of the condiment. Rub into the slashes in the pork. Cover and set aside for at least 30 minutes.

  2. 2

    Transfer the pork to a large, deep roasting tin and add 500ml of water. Cover tightly with two large overlapping pieces of foil. Cook for 30 minutes, lower the heat to 180°C, fan 160°C, gas 4, baste, cover and cook for 2½-3 hours until very tender.

  3. 3

    To make a barbecue sauce, take the pork out of the tin and leave to rest on a board, covered in foil. Skim the fat from the juices. Pour the juices into a measuring jug, top up to 300ml with water, then pour into a medium pan, add the shallots and sugar and simmer for 15 minutes until slightly thickened. Strain into a serving bowl.

  4. 4

    Light a barbecue and, when the coals are hot, rake to one side. Oil a rack, put it over the coals, throw the wood chips over the coals and sit the pork on the rack, on the opposite side, flesh-side down. Cover and leave to smoke for 10 minutes. Move the pork to a board and heat the buns. Shred the pork and pile into the buns with a slaw and some barbecue sauce.


    Get ahead: marinate the pork a few hours ahead.


    Kitchen secret: buy brioche buns if you can find them, their slight sweetness goes brilliantly with the spicy pork.

Nutritional Details

Each serving provides
  • Energy 6046kj 1444kcal 72%
  • Fat 17.7g 25%
  • Saturates 5.7g 29%
  • Sugars 4.0g 4%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

11.1g carbohydrate 0.9g fibre 14.4g protein

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