Slow cooked pulled pork recipe

• 2 kg (4.4lbs) pork shoulder
• 100 g (3.5oz) fine sea salt
• 150 g (5.3oz) light brown sugar
• 1 tbsp cayenne pepper
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 0.5 tbsp black pepper
• 200 g (7.1oz) tomato ketchup
• 2 tbsp white wine vinegar
• 4 garlic cloves, crushed
• 4 tbsp soy sauce
• 1 lemon
• 1 cup sliced gherkins
• 1 cup barbecue sauce
• 1 cup coleslaw

1. Start by slashing the pork shoulder all over lightly and rub it generously and vigorously with the salt and sugar.
2. Set aside in the fridge overnight.
3. Next day, preheat the oven to 140C/120C fan/Gas 1.
4. Wash the pork well to remove the salt and sugar and dry with kitchen paper.
5. Mix together all the other ingredients, apart from the lemon.
6. Rub this mixture all over the meat then whack the joint into the oven.
7. Forget about it for 68 hours (the longer and slower the better!
8. ), but do baste it every now and again with any of the fat and marinade that comes from the meat.
9. Towards the end of the cooking, squeeze the lemon all over the pork to give it a lift.
10. Remove from the oven and leave to cool for a while, then literally pull the meat apart into slithers and chunks.
11. Serve with coleslaw, plus barbecue sauce, gherkins and crusty bread.

pork shoulder, salt, light brown sugar, cayenne pepper, paprika, ground cumin, black pepper, tomato ketchup, white wine vinegar, garlic, soy sauce, lemon, gherkins, barbecue sauce, coleslaw

Taken from www.lovefood.com/guide/recipes/21799/slow-cooked-pulled-pork-recipe (may not work)