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.
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. 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. 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.
