BBQ or no BBQ, this recipe is a must-have this summer for meat fans. It’s packed full of flavour and won’t disappoint!
Pork offers a good source of protein as well as important micronutrients including thiamine and selenium.
Thiamine (vitamin B1) - helps our body to convert the food that we eat into energy whist selenium plays a role in reproduction and thyroid hormone regulation.
A deficiency in both of these nutrients can cause symptoms of fatigue and weakness.
Makes 10-12 servings
Preparation time: 15 minutes
Cooking time: 4-5 hours
To serve:
Preheat the oven to 150C.
Heat a large casserole dish, and fry the pork pieces skin-side down for 5 minutes to release some of their oil, then brown the pork on all sides.
In a small bowl, stir together the smoked paprika, cumin, mustard, garlic and onion granules with 1/2tsp salt.
Roughly spread the mixture over the top of the pork in the pan and stir to coat. Pour over a cup of water, put the lid on the casserole dish (or cover with foil), and cook in the oven for 3.5 hours or until the meat is soft and shreds easily.
Lift the pork out of the liquid in the pan, on to a board and cool slightly.
Put the uncovered casserole dish over a high heat and bring the cooking liquid to the boil. Reduce, tasting frequently, until the cooking liquid has a strong savoury flavour. Stir in the barbecue sauce, remove from the heat.
While the sauce reduces, shred the meat using two forks.
Add the shredded pork back to the casserole and stir until coated in the sauce.
Sprinkle over the coriander and serve in buns with coleslaw.
Add crunch to your burger with some iceberg lettuce, sliced tomatoes or gherkins.