Pulled pork

This long-cooked pork is popping up on menus all over town. Traditionally the pork is cooked long and slow in a smoker, then shredded or "pulled" and mixed with barbecue sauce. This pot-cooked version replicates the original.

Ingredients

2 tsp	Chilli powder
2 tsp	Ground paprika
2 tsp	Ground cumin
2 tsp	Ground coriander
1 tsp	Cayenne pepper
1 kg	Pork shoulder (Main)
2 cups	Water
1 cup	Tomato sauce
1 cup	Barbecue sauce
1 to serve	Bread roll

Directions

1. Make a rub with 2 tsp each of chilli powder, paprika, ground cumin, ground coriander and a teaspoon of cayenne pepper.
2. Smother a piece of pork shoulder (around 1 kg) with this and massage it well into the meat.
3. Sit the meat in a dish and leave uncovered in the fridge overnight.
4. Make a makeshift smoker by getting an old baking dish and sitting a cake rack in it.
5. Sprinkle some smoking dust into the base of the tray, sit the pork on the rack and seal it all with a couple of layers of tinfoil.
6. Sit this on a flame to start the sawdust smoking, about 10 minutes. Then put the dish into a medium oven and leave to "smoke "for 30 minutes.
7. Remove the dish from the oven, take off the foil and put the meat into an ovenproof pot that has a good fitting lid.
8. Add 2 cups of water, put on the lid and return to the oven at 150 degC, for at least 3 hours.
9. By then the pork should be falling apart and easily shredded. If not keep cooking until it is.
10. Shred the pork. Pulling it by hand is the easiest way.
11. Mix a cup of tomato sauce with a cup of barbecue sauce and then mix this all through the meat. Serve in a roll.

Tip:There are many different spice rub recipes and complex barbecue sauce recipes but this simple version will get you started.