• Sainsbury's British Pork Shoulder Boneless Joint (approx 1.8kg)
  • 2 teaspoons sea salt
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 2 tablespoons American mustard
  • 12 small rolls
  • Coleslaw, to serve


  1. 1

    Pre-heat your oven to 220°C, fan 200°C, gas mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork  later.

  2. 2

    Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

  3. 3

    Mix the salt, sugar, paprika and mustard. Rub half the mix throroughly all over the pork, keeping the other half for later.

  4. 4

    Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.

  5. 5

    Turn the oven down to 150°C, fan 130°C, gas mark 2. Remove the pork from the oven and fold the foil over the top. Put it back into the oven and let it cook for at least 5 hours or until the pork is tender.

  6. 6

    Increase the oven temperature back up to 220°C, fan 200°C, gas mark 7. Uncover the pork and cook for 10 minutes.

  7. 7

    Take it out of the oven, cover with foil and let it rest for 30 minutes.

  8. 8

    Shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the rest of the seasoning mix.

  9. 9

    Fill the roles with the pork and coleslaw (leave out the coleslaw if you like) and serve immediately.

  10. 10

    *All information included in this recipe has been provided by Cranswick.

Nutritional Details

Each serving provides
  • Energy 2349kj 561kcal 28%
  • Fat 24.2g 35%
  • Saturates 6.7g 34%
  • Sugars 22.5g 25%
  • Salt 2.3g 38%

% of the Reference Intakes

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