Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 6–8
Ingredients
For the pork shoulder
- 3 tbsp hot smoked paprika
- 3 tbsp sweet smoked paprika
- 3 tbsp brown sugar
- 3 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 4 tbsp runny honey
- 2 tbsp apple juice
- 2kg/4lb 8oz boneless pork shoulder
For the pineapple relish
- 1 tbsp vegetable oil
- 2 shallots, peeled and diced
- 1 fresh pineapple, flesh chopped into small chunks
- 1 tsp wholegrain mustard
- 50ml/2fl oz apple cider vinegar
- 150g/5½oz soft light brown sugar
- salt and freshly ground black pepper
For the Thai garnish
- 6 spring onions, trimmed and finely sliced
- 4 Thai shallots, peeled and finely sliced
- 1 small bunch coriander, finely chopped
- 1 small bunch Thai basil, finely chopped
- 1 small bunch mint, finely chopped
- 3 large red chillies, finely sliced
- 1 small Thai red chilli, finely sliced
- 2 limes, juice only
- 2 tbsp rapeseed oil
- 1 tsp Thai fish sauce, plus extra to taste
Method
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Prepare the pork shoulder by combining the hot and sweet smoked paprikas, brown sugar, garlic powder, ground cumin and coriander, then stir in the runny honey and apple juice to form a paste. Massage this marinade all over the pork shoulder, cover and refrigerate for 24 hours to let the flavors develop.
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When ready to cook, preheat the oven to 150°C (130°C fan)/Gas 2. Wrap the marinated pork tightly in foil, place it in a roasting tin and slow-roast for around 8 hours until tender. Allow the pork to rest for about an hour, then shred it with two forks.
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To make the pineapple relish, heat the vegetable oil in a saucepan and sweat the diced shallots gently for about 5 minutes until soft. Add the chopped pineapple, wholegrain mustard, apple cider vinegar and light brown sugar. Simmer the mixture for 1–2 hours, stirring occasionally, until the pineapple breaks down and the mixture becomes soft and syrupy. Season to taste with salt and freshly ground black pepper.
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For the Thai garnish, combine the sliced spring onions, Thai shallots, chopped coriander, Thai basil, mint, and both types of sliced chillies in a bowl. Add the lime juice. Place half of the mixture into a blender or food processor, add the rapeseed oil and 1 tsp of fish sauce, then blitz to a coarse purée. Taste and adjust with more fish sauce if you prefer a stronger savory note.
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To serve, spread the Thai purée across a serving board or platter, pile the pulled pork on top, then scatter the remaining fresh Thai garnish over the meat. Finish with a light drizzle of fish sauce to enhance the flavors and present the pineapple relish alongside for guests to add as they like.