Cider dressed Pulled Pork Bap

When feeding a big group of people for an event such as a bonfire party this time of year, it’s so much easier to put together a big dish of food that people can get stuck into, usually I go for a chilli ( I put together a 3 bean chilli too as it happens) but fancied something a bit different this year for the carnivores.

This is a Steven Raichlen inspired pulled pork, that went down a treat with everyone before the fireworks display.

Cider dressed Pulled Pork Bap

Make up a dry rub by blitzing in a gringer or pestle and mortar the following.

1 ancho poblano or chipotle chilli

2 tbsps english mustard powder

2 tbsps smoked paprika

2 tsps smoked sea salt

1 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp cayenne pepper

Rub this into your bone in shoulder of pork and leave to marinate covered in a bowl in the fridge for at least 12 hours.

Set your oven or hot smoker for 120 deg C and pop in your meat for 6+ hours until the internal temperature of the meat reaches 85 deg C. Leave to rest for 20 mins to cool slightly. Then remove the skin which can be popped into a hot oven 200 deg C for 5-10 mins to crisp up the crackling. Using 2 forks shred the pork into long strands and cover with foil.

Prepare a cider sauce, with the following ingredients in a small pan.

100ml cider

100ml cider vinegar

2 tbps brown sugar

1 tsp salt

good grind of black pepper

2 tbsps tomato ketchup

1 tbsp english mustard

Warm this slightly so the sugar dissolves and then drizzle over the pork, mix together and add the crispy chopped up crackling. Serve in a floury white bap with homemade coleslaw and BBQ sauce. Delicious!